Rainbow Infused Water

This rainbow infused water is refreshing, healthy, and much better tasting than unflavored water! Prep a big pitcher in less than 10 minutes.

I never used to be a big water drinker, but ever since I started adding mint into my water bottle at work, I actually drink it.

My coworkers make fun of me for drinking a salad, but that’s ok.

Anything that makes my water taste more like I’m drinking it at a spa is good in my books.

This vitamin water will have you more hydrated in no time!

How to make infused water

You just add…

• Mint
• Sliced lemon
• Sliced orange
• Blueberries
• Sliced strawberries
• Cucumber slices

Make a big pitcher of this, and you’ll have tasty, vitamin-packed water all day!

This obviously isn’t exactly a complex recipe, but I hope it gives you some ideas to make your water less boring! I do put suggested quantities in the recipe below, but I really don’t think you can go wrong when it comes to infused water.

Any fruits or herbs that you like the taste of can be used. Citrus fruits tend to flavor the water the fastest, and too much rind can make the water bitter after a while, so keep that in mind.

It’s not patio weather here yet, but I can see myself sipping this in the sunshine in the (hopefully near) future! 🙂

Hope you’ll try this healthy infused water recipe!

5 from 1 vote

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Rainbow Infused Water

Water infused with mint, strawberries, oranges, lemons, blueberries, and cucumber.

Course Drink

Cuisine American

Keyword fruit infused water, rainbow infused water, spa water recipe

Prep Time 10 minutes

Chill time 3 hours

Total Time 3 hours 10 minutes

Servings 1 pitcher

Author Natasha Bull

Ingredients

• 1 handful/small bunch of mint
• 1 orange sliced
• 1/2 lemon sliced
• 6 large strawberries sliced
• 1/2 cup blueberries
• 1/4 English cucumber sliced
• Chilled water (see note)

Instructions

1. Prepare the fruit and cucumber. Make sure the mint doesn't have any soil left on it (this has happened to me before!). Optional: tear the mint for a stronger flavor and for it to infuse faster.
2. Add the fruits/veggies/herbs to a pitcher and cover with water. It's best to refrigerate it for a few hours before serving. Top it up with water as needed.

Recipe Notes

• My pitcher comfortably fits 3 x 500 ml bottles of water (that's 1.5 litres which translates to 1.6 US quarts or 50 fluid ounces). Top up your pitcher with whatever quantity works. I prefer using bottled or filtered water for this recipe.
• Regarding how long this will keep: I prefer to enjoy this on the day I make it as the fruit (especially the strawberries) can start to get a bit past its prime the longer you leave it. If you keep it in the fridge, you can definitely stretch it out to the next day, however. Certain infusions will last longer than others... it's a good idea to test and see what you're comfortable with. If you make smaller batches in enclosed containers, it'll keep for a few more days (but it's a good idea to remove the fruit after a day or two). Add a whole lemon if you prefer the water a little more tart.