June 2023 Recipes

Fruit-Infused Waters

Ingredient Combinations:

8 cups water
Pick one of the fruit combinations (and several have herbs) listed below or create one of your own!

Fruit Combinations:

Citrus: 1 sliced orange, 1 sliced lemon, 1 sliced tangerine (optional: add orange and/or lemon juice to taste)
Cucumber-Lemon: 1 thinly sliced cucumber, ¼ fresh lemon (slices or quarters)
Cucumber-Mint: 1 thinly sliced cucumber, ¼ cup fresh mint (muddled)
Lemon: 1 sliced lemon
Lemon-Blueberry: 1 sliced lemon, ½ cup blueberries
Lime: 1 sliced lime
Lemon-Lime: ½ sliced lime, ½ sliced lemon
Melon: 1 cup cantaloupe (balls or cubes), 1 cup honeydew (balls or cubes)
Mixed Berry: 1 cup blueberries, 1 cup raspberries, 1 cup strawberries (sliced)
Orange-Blueberry: 2 sliced oranges, ½ cup blueberries
Pineapple-Lemon-Mint: 1 cup pineapple chunks, ½ sliced lemon, ¼ cup fresh mint (muddled)
Raspberry-Orange: 1 pint raspberries (or berry of choice), 1 sliced orange
Strawberry-Cucumber: 1 cup quartered strawberries, 1 thinly sliced cucumber
Strawberry-Lemon: 1 cup quartered strawberries, 1 sliced lemon
Watermelon-Mint: 4 cups watermelon (cubed), ¼ cup fresh mint (muddled)

Directions:

Place the fruit and/or herbs of your choice into a 1-quart Mason jar (with a lid) or a 32 oz glass pitcher.
Muddle (or break up) the fruit and herbs a bit with the back of a spoon to help release natural flavors.
Cover with 4 cups of tap or filtered water and place in the refrigerator for at least 3 hours and 12 hours for more flavor-filled water.
After 24 hours, remove the fruit and herbs to prevent the water from becoming bitter.
Store in the refrigerator for up to 3 days.

Additional Notes:

To prevent the water from becoming too bitter when using citrus fruit: either remove the rinds before infusing the water or remove the citrus after infusing for 4 hours.
Once you drink half of the flavored water in your jar or pitcher, you can use the same fruit to repeat the process by adding additional water.
You can repeat this process for up to 3 days.
Fruits with strong flavors (such as lemons, pineapples, and oranges) are best for multiple infusions. Fleshy fruits (such as berries and melons) are not well-suited for multiple infusions (as they break down too quickly).

Adapted from: https://littlecooksreadingbooks.com/fruit-in-water-recipes/, https://inthekitch.net/how-to-make-fruit-infused-water/, and https://amindfullmom.com/fruit-infused-water/#recipe

Servings: 5 cups

Ingredients:

4 cups (960ml) water
1 cup 100% fruit juice of choice (apple, grape, mixed berry, pulp-free orange, etc.)
2 tbsp apple cider vinegar
2 tbsp maple syrup
¼ tsp salt, or to taste

Directions:

Shake in a large mason jar or stir in a 32 oz pitcher, refrigerate overnight, and enjoy.

Nutritional Information:

Serving size: 1 cup
Approximate calories: 50 kcal/serving (Fat: 0g, Carbohydrates: 13.2g, Sodium: 122mg, Fiber: 0g, Protein: >1g)
- This will vary slightly depending on the fruit juice you use.

Preparation Tips:

While you can drink this right away if you’re in a hurry, it’s best to refrigerate it overnight to allow the flavors to mix together.
This recipe makes a full 32 oz pitcher; it’ll keep for a few days in the fridge.
We recommend making and storing it in a large canning jar with a lid so that you can shake it all together and keep it covered as it chills.
If you taste too much apple cider vinegar, reduce the amount in future batches until it’s to your liking.
This recipe scales up or down easily, without affecting taste.

Adapted from: https://www.nomeatathlete.com/switchel-recipe/

Servings: about 1-½ cups syrup

Ingredients:

Directions:

In a saucepan over medium heat, bring 1-½ cup of water to a simmer with the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla, and citric acid.
Reduce the heat to low, cover, and simmer gently for 20 minutes.
Line a sieve or colander with a double thickness of cheesecloth and place over the bowl. Pour the contents of the pot through the sieve. Carefully gather up the corners of the cheesecloth and twist the top to close. Use a spoon to press the bundle against the sieve, squeezing out all the flavorful liquid.
In the saucepan previously used, put the flavorful liquid and the date syrup. Bring them to a boil (stirring while coming to temperature).
Remove from the heat and let cool (stirring occasionally).
Transfer to a container and keep refrigerated.
To make a soda, start by adding 2 to 4 tbsp of syrup to 1 cup seltzer, stir, and add ice if desired.

Adapted from: https://cooking.nytimes.com/recipes/1013686-cola-syrup