Fruit infused waters are light, refreshing and incredibly easy to make. The only limit is your imagination, and what you have on hand in your pantry or fridge.
I like to use 2 cup mason jars, so I can make a variety of fruit infusions.
Here are a couple of recipes to get you started.
Pineapple, Apple, Cherry
1/2 C. pineapple
1/4 C. cherries (sliced in half)
1/2 small Fuji apple (peeled and sliced thinly)
Put the fruit in a mason jar.
Fill with ice cubes to top of jar.
Add filtered water to within 1/2″ of jar top.
Cover and refrigerate overnight.
Strain and serve.
Pineapple, Apple, Orange
1/2 C. pineapple
1/4 C. cherries (sliced in half)
1/2 organic orange (sliced thinly)
Put the fruit in a mason jar.
Fill with ice cubes to top of jar.
Add filtered water to within 1/2″ of jar top.
Cover and refrigerate overnight.
Strain and serve.
