Hydration Boost: Infusing Water with Fruit

So many people that I work with simply do not like the taste of just plain water. This is a way that you can work around that. And don’t we need it! The heat waves and the humidity spikes are hitting hard this year. I know a lot of my clients are doing the best that they can to stay as hydrated as they possibly can, but we can only do so much with what we got. If this makes it even a fraction better… worth it!

For more information about your body and it’s hydration needs… The Basics with Hydration

This is not going to be crazy hard or crazy in depth… We’re shooting for very simplistic and have fun with it!

Basic Steps:

1. Ingredients Needed:
   • Vessel (jar, pitcher, etc.)
   • Water
   • Fresh fruit (and optionally vegetables and herbs)
   • Time
2. Simple Method:
   • Combine water and fruit.
   • Let them sit for desired infusion time.
3. Fruit to Water Ratio: Use ¼ to ⅓ cup of fresh fruit per 2-3 cups of water.
4. Straining: Remove fruit after 12-18 hours.

Note: Infused water can last 3-4 days if refrigerated.

Infusion Times:

1. Quick Infusions:
   • Citrus Fruits (lemons, limes): A few minutes to 2-3 hours. Remove citrus slices after 2-3 hours to avoid bitterness.
   • Soft Fruits (watermelon, mango, kiwi): Quick infusion but can go mushy if left too long.
2. Moderate Infusions: Medium infusion time for fruits such as berries, peaches, and pineapples typically ranges from 4 to 8 hours. This duration allows the fruits to impart their flavors without becoming mushy or overpowering the water with bitterness. Adjust the time slightly depending on your taste preference can help you achieve the desired intensity of flavor.
3. Long Infusions:
   • Heartier Produce (apples): 12-18 hours, overnight is best.

Adding Vegetables and Herbs:

1. Vegetables: Use cucumbers, carrots, celery for crisp flavors. Slice thinly for more surface area and quicker infusion. Remove stronger-flavored veggies like ginger or jalapeno after a few hours.
2. Herbs: Use common herbs include mint, lavender, parsley. Bruise or tear herbs to release essential oils.

Experimentation:

• Mix and match fruits, vegetables, and herbs.
• Use your imagination for unique and delicious combinations.

Tips for Best Infusion:

1. Slice Size:
   • Thinner slices infuse faster due to more surface area.
   • Thicker slices are better for longer infusions to avoid mushiness.
2. Temperature:
   • Cold water is best for slow, robust flavor development.
   • Room temperature speeds up infusion (2-4 hours).
   • Avoid hot water as it can destroy subtle flavors.
3. Using Frozen Fruit: Fresh fruit is preferable. Frozen fruit can turn mushy quickly but can be used in a pinch.
4. Containers: Mason jars or pint glasses with plastic wrap for single servings. Pitchers for larger batches, always with a lid to prevent off flavors.

Post-Infusion Fruit:

• The fruit will lose much of its flavor and nutrients but can still be eaten.
• It remains a good source of fiber and some vitamins.