Meals I Can Make: Fruit & Floral Infused Waters
This summer is a scorcher! We love these creative and fun infused waters to make getting your hydration in a little more exciting. We also love the idea of serving them in a big pitcher for a fun gathering with friends!
Fruit & Floral Infused Waters
The recipes are for one tall 12-15 oz. glass, however, if you want to make a pitcher, just multiple the amount according to the ounces in your pitcher.
Berry Rose
Ingredients:
Filtered water
¼ - ½ tsp. rose water
3-4 fresh strawberries, sliced
6-7 fresh raspberries
Optional: dried rose petals
Directions:
1.
Add strawberries and raspberries to your glass.
2.
Pour in rose water.
3.
Fill remaining glass with water and stir.
4.
If you have time, place in refrigerator for an hour or so to allow the fruit to
infuse more into the water.
5.
Optional: top with edible dried rose petals (side note: the larger pieces tend
to not get stuck in straws.)
Citrus Chamomile
Ingredients:
Filtered water
2-3 tbsp. cooled chamomile tea
½ mandarin orange, segments or sliced
½ lime, sliced
¼ lemon, sliced
1 key lime, sliced
Optional: citrus rinds and/or edible chamomile flowers
Directions:
1.
Add mandarin orange segments and lime, lemon and key lime slices to your
glass.
2.
Pour in chamomile tea.
3.
Fill remaining glass with water and stir.
4.
If you have time, place in refrigerator for an hour or so to allow the fruit to
infuse more into the water.
5.
Optional: garnish with swirls of citrus rinds and/or edible chamomile flowers
to add an extra pretty touch!
Peachy Orange Blossom
Ingredients:
Filtered water
½ tsp. orange blossom water
½ peach, sliced
¼ blood orange, sliced
Directions:
1.
Add peach and blood orange slices to your glass. (If you can’t find blood
oranges, simply use regular oranges. They are great for this recipe too!)
2.
Pour in orange blossom water.
3.
Fill remaining glass with water and stir.
4.
If you have time, place in refrigerator for an hour or so to allow the fruit to
infuse more into the water.
Watermelon Hibiscus
Ingredients:
Filtered water
2 tbsp. cooled hibiscus tea
¼ - ½ small watermelon, cubed
Directions:
1.
Add watermelon cubes, or better yet, fun watermelon cutouts to your glass!
(You can use small flower-shaped cookie cutters for the watermelon cutouts
as pictured.)
2.
Pour in hibiscus tea.
3.
Fill remaining glass with water and stir.
4.
If you have time, place in refrigerator for an hour or so to allow the fruit to
infuse more into the water.
Cheers & Enjoy!
Recipe Created & Styled by Kara Stout