Ingredients
-
MINT AND WATERMELON: Watermelon, and Mint Leaves (4 cups 1/2 inch-cubed watermelon (about 1 1/4 pounds; lightly smashed) and 6 sprigs mint (lightly crushed)
-
STRAWBERRY, LIME, AND BASIL: Strawberries, Orange, Lime, and Basil
-
STRAWBERRY, LIME, AND CILANTRO: Strawberries, Orange, Lime, and Cilantro
-
PINEAPPLE MINT: Pineapple and Mint Leaves (4 cups 1/2 inch-cubed pineapple (about 1 1/4 pounds) and 6 sprigs mint (lightly crushed)
-
CUCUMBER, LIME, AND CILANTRO: Cucumber sliced thick, lime and lightly crushed cilantro springs
-
BLUEBERRY AND PEACH: Blueberries + Peaches
-
RASPBERRY, GRAPES, AND LIMES: Raspberries, Basil leaves and Lime
-
CANTALOUPE, MINT, AND CUCUMBER: 1/4 Cantaloupe (skin removed and seeded), Mint and Seedless Cucumber (sliced thick)
-
PINEAPPLE AND SHAVED GINGER: One of my favorites! Chunks of Pineapple and peeled shaved or sliced ginger
-
FRUIT SANGRIA: Strawberries, Lemon, Watermelon, Peaches, Pineapple and Oranges- (about one cup of each in ½ inch cubes)
-
KIWI AND WATERMELON - in chunks
-
DETOXIFY: Cucumber, Lemon, Mint Leaves with a splash of apple cider vinegar
Instructions
- Wash all fresh fruit and herbs being used then add fruits and herbs.
- Quarter the fruit, no need to remove seeds, stems or skin in some fruit-see above for specifics.
- Start with a hand full of each fruit (unless otherwise indicated above) and a small handful of herbs
- Note: Herbs can have a very strong flavor. Start with a few leaves or sprigs and add as you wish to pump up the taste.
- Fill pitcher with ¾ of the way with ice cold filtered water. Add your choice fruits and herbs. Serve chilled.
- To infuse- Cover and Chill in the frig. A minimum of 30 minutes.
- Depending on the type of fruit, should last for a couple of days. The heartier the fruit the longer it will last.
Notes
Be creative with the shapes of the fruit and how you layer or drop them into the water.
Pick a clear clean container to show off your creations!
Stay connected
Follow us on Instagram
