Infused Water: How to Measure Ingredients
One of the questions I am most frequently asked is how much fruit to use with a certain amount of water, especially if the container size is different from what is listed in the recipe.
My answer: use as much fruit as you would like and don’t worry too much about ratios. Making infused waters is liking making a vegetable stew; you are not going to ruin the stew if you an extra cup of peas, for instance. So, use your best judgement and err on the side of adding more fruit rather than less fruit. While I’ve tried my hardest to post recipes that have been refined through many attempts, the ingredients and their ratios are by no means set in stone. I urge you to experiment! Find the flavors that your tastebuds crave.
That being said, here are a couple of things to watch out for:
–Citrus rinds. If you love lemon as much as I do, you might be tempted to throw in some extra lemons into your infused water. Go for it! But, be sure to remove the rind. Citrus rinds produce bitter flavors, so the more rind-on lemons you add, the more your risk an unpalatable result.
–Herb combinations. If you use too much of a strong herb, such as rosemary, it can single handedly ruin an infused water by overpowering it with flavor. Also, many herbs do not combine with certain fruits. For instance, basil or mint with strawberries creates an infused water that taste like strawberry leaves.
–Sweet fruits. It’s hard to go wrong with adding too many sweet fruits such as strawberries or pineapple. The worst result will be that you need to add ice or additional water to make your infused water less potent.
Remember, we are “making soup” here and not baking, so don’t get too caught up in the details. Infused waters can take on many different flavors and potencies. The end goal is always your hydration and health.
Please let me know if you have any questions and happy sipping!
Kim Hinsley April 17, 2014 at 1:04 pm
I love your information, found lots of combinations. Having a memorial Saturday and want to make flavored water.
I use a lot of Essential oils doterra. essential oils and the peppermint one drop is equal to 40 cups of peppermint tea.
I am having a hard time deciding.
I am thinking about orange and strawberry with 2 drops lime essential oil from what you have here on your tips maybe heavier on the strawberries, in a 1 1/2 . Trying to decide if raspberries would be better.
Amy Pogue April 21, 2014 at 6:03 pm
Hi, Kim, and sorry for the late reply. DoTerra oils are, as you indicate, incredibly concentrated. I tend to stay away from them because I have never ingested essential oils; I’ve only applied them topically. If you do begin making waters with essential oils, I would fill a few regular glasses with water and do experiments with the oils/flavors. If you find a good flavor combo, you can always dilute with water until you find the right balance. That being said, I still recommend using natural sources whenever possible, especially with easily obtainable fruits such as lime. Peppermint is more difficult to come by than spearmint, but the flavor is very close. Keep us posted on your results!
Kim Hinsley April 17, 2014 at 1:06 pm
that was a 1 1/2 gallon jar
Amy Pogue April 21, 2014 at 4:07 pm
Hi, Kim. I’m sorry, do you mean the pictured pitcher?
Andree D. May 15, 2014 at 12:29 pm
I suffer from acid reflux, is there an alternative to use instead of the lemon?
Amy Pogue May 19, 2014 at 2:22 pm
Hi, Andree. Sorry to hear that. I’ve read that apples and melons (cantaloupe, watermelon) have low acidity and are fine for most people with acid reflux. Ginger and fennel are also soothing for digestion, so you may want to experiment with herbal infused waters.
jenn April 26, 2015 at 9:55 am
I want to know if you use lemon lime and mint…is it a good mixture but also you said you cut off the rind to reduce bitterness…
jodi Siegler May 7, 2015 at 7:21 am
I have noticed that if not drinking fast enough it’s like fermentation is occurring. Is it because I’m using to much fruit? Mind you my water sits maybe 3 days when thus happens. I use about a two gallon jug is that to much?
Monica September 22, 2015 at 7:52 am
That is a great question. Its the same one I have.
CJ Witwicky February 27, 2016 at 11:31 am
very good article, i will be sure to follow it! All your recipes look delicious!
Katina May 14, 2016 at 1:47 pm
I’m just being introduced to Infused waters, n I’m in love with all the combos u can make. Right now, I’m using the Grapefruit lemon lime cucumber, n mint infused water, n it’s awesome!. I have a 32 oz bottle that I use, I just use 3 -4 slices of each fruit, n about 2-3 mint leaves.
Brenda June 26, 2016 at 3:42 pm
Looks like some wonderful advice here. Can’t wait to try some of these. However, I do beg to differ on your comment about strawberry and basil combination. I tried that combination recently and found I really enjoyed
the flavor combination.
Rose January 4, 2017 at 9:53 am
If I’m using a 1 gallon container of water, how many lemon, lime, and oranges would you recommend I use? Do you throw the fruit away the water has Is gone ?
Val Stanford June 4, 2017 at 10:12 am
I’m new to this, and been doing lemon and lime water. I want to do apple but how? I also been doing cucumbers.
Angela K Garmoe September 29, 2020 at 4:33 pm
I just started using infused water. I use 1 gallon pitcher. I used 1 lemon and 1 lg cucumber. I used them both. I drink 1 gallon a day. I will reuse the fruit 2-3x before I use more fruit. My husband doesn’t reuse the fruit. It’s just how you like it.