Summer is here, and with it our urgent desire to cool down on hot days. To change from iced tea or sugary cordials, how about making a very simple drink: water infused with plants and fruits from garden? Peach, melon, lemon, basil promise really refreshing waters that can be made (almost) at the last minute. Here are a few examples to try this sizzling summer!
How to make homemade infused water?
To make infused water (a "detox water" as people say on social media), you need fruit and… water! Ideally add a few herbs for freshness, and slices of lemon (yellow or green) to bring a touch of acidity.
Nothing else, especially no sugar and no cooking. No, just these few ingredients to obtain water that is beautiful to look at because very colourful, and ultra refreshing, thanks to its water content and some vitamins, even if limited. It’s therefore within everyone’s reach, and when there’s no garden, use good organic fruit from shops.
Which fruits and aromatic herbs to choose?
Almost anything goes!
Among orchard fruit or small fruits and berries ripe in summer, some are really suited to taking a dip in a large jug accompanied by ice:
- raspberries, strawberries, currants and blueberries, which don't fall apart too much in water,
- melon, peach, apricot, apple, watermelon, pomegranate which also remain pleasant once soaked in water, being juicy and releasing their flavours. The firmer the fruit, like apple, the longer it can withstand "immersion".
As for herbs, mint is undisputed star for freshness. Some do not like it, however (like me!). Choose instead lemon verbena, lemon balm, basil, rosemary. Try also a few lime blossom, marsh mallow or lavender flowers!
Recipe
Have ready:
- fresh fruit, just picked, washed and unpeeled (this helps them withstand soaking in water)
- aromatic herbs
- 1/2 organic lemon (yellow or green)
- mineral or filtered water
- ice cubes
- chopping board
- large glass carafe (these waters deserve to be seen as much as drunk!)
- Cut larger fruits into slices (prettier), small cubes or balls with a melon baller. For a subtle but present flavour, count about 150–200 g fruit per 1 L water;
- Cut herb stems into 2 or 3 pieces (leave some length to avoid too much debris at bottom) and gently crush leaves to release aromas;
- Place directly into carafe or large jug with two or three slices of lemon;
- Top up with water to fill and put in refrigerator;
- Soaking time (this is not an infusion with heat) depends on taste, allow minimum 2 hours for flavours to develop well;
- Serve straightaway, adding ice cubes for guaranteed freshness;
- Discard herbs and fruit after 24 hours if any remain in jug.
My tip: a combination of two fruits is often enough and allows full appreciation of flavour.
Harvested fruit should not be overly ripe, otherwise they will break down in the water or even ferment. Choose firm fruit to the touch.
Combinations that work well
Make whatever pleases for these homemade waters, but here are 5 winning combos for summer:
- Raspberry and lime
- Peach, lemon verbena and lemon
- Apricot, lemon balm and lemon
- Watermelon, melon and mint
- Pomegranate, hibiscus flowers and raspberries.
Variations
- You can adapt these naturally fruit‑ and herb‑infused waters by replacing still mineral water with sparkling water for adults who enjoy it.
- Flower petals (fresh or dried) gently colour and add floral notes: try hibiscus, rose petals, calendula. In this case, soak a little less time, or add petals only before serving, and rehydrate dried petals 5–10 minutes in warm water before adding to cold water.
Final tip: for garden party, wedding or birthday, buy or rent a juice fountain — so pretty!
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