Watermelon offers intense flavor in infused waters because it is such a porous fruit and all of the lovely juices seep out. Plus, if you can never quite finish a whole watermelon, infused waters are a great way to ensure nothing goes to waste.

Recipe for a 2-Gallon Glass Dispenser:

• -1/4 of a medium watermelon, cut into cubes
• 2 large thumbs of ginger, thinly sliced
• 2 sprigs of fresh mint, torn

Firmly pack everything into the infusion core, layering ingredients as you go. Infuse for 12-24 hours in the fridge for best flavor and serve cold.

The watermelon flavor dominates, so don’t let the amount of ginger and mint intimidate you. Including ginger and mint makes the water slightly spicy and incredibly refreshing.

Because this glass dispenser is quite large, keep in mind that larger volume of water means larger infusion times.

Here are some preparation tips, notably about how to properly cube a watermelon.

Cut into 1″ to 1.5″ slices.

Then cut the other direction.

Cut off any rind. You can also cut long pieces into cubes at this time.

You can use as much or as little ginger and mint as you prefer, but I recommend double what is shown here.

Remove the ginger skin with your knife and slice thinly. Don’t worry about perfectly removing all of the skin. Just do your best.

Layer the ingredients in the infusion core. Be sure to tear the mint leaves at least once before adding!

Put the dispenser in your fridge overnight and up to even 36 hours if you plan on drinking the water shortly thereafter, such as at an event. Max infusion time is in the 48 hour range. Most infused waters should be consumed within 3-4 days.

Unlike some other infused water recipes, there is no need to remove the fruit at anytime before drinking.

Did you know that cilantro stays extra fresh when treated like a cut bouquet of flowers? Cut off the ends, then store the cilantro in 2 inches of water. That glass container you see was purchased at Ikea.