3 Ways to Hydrate With Infused Water
If plain water just doesn't do it for you anymore, throw in some citrus and herbs.
Jan 31, 2017
Fruit infused water is a great and delicious way to stay hydrated. Drinking your daily requirement of water can become so boring, so I like to add some flavor and vitamins to my water to keep things interesting and tasty. Cushman’s HoneyBells are a perfect way to add some much-needed flavor to your water.
Fruit infused water couldn’t be easier to make and I’m sharing my favorite ways to add flavor without adding sugar or artificial sweeteners. HoneyBells add their own natural sweetness to the party. They also pair well with a variety of other ingredients which makes it fun to get creative. All three of these infused waters can be made up to 3 days in advance and enjoyed over ice or straight from the pitcher.
1. HoneyBell and Vanilla Bean infused water
This pairing is surprisingly sweet and so delicious. The sweet citrus flavor with just a hint of vanilla makes this one of my absolute favorites. It may remind you of an orange creamsicle! Place all ingredients in a pitcher and refrigerate for 2 to 3 hours or overnight.
- 2 liters water
- 1 Honeybell, thinly sliced
- 1/2 vanilla bean, sliced in half lengthwise
2. HoneyBell, Cucumber, and Mint infused water
The combination has a refreshingly bright flavor that will wake up your sleepy taste buds. Cucumber mint infused water is great after a trip to the gym or for a midday pick-me-up. Place all ingredients in a pitcher and refrigerate for 2 to 3 hours or overnight.
- 2 liters water
- 1 Honeybell, thinly sliced
- Lemon, thinly sliced
- 1 cup thinly sliced cucumber
- 4-5 fresh mint leaves
3. HoneyBell, Berry, and Basil infused water
This infusion tastes like a tall glass of summer. Citrus, berries, and unexpected basil are a perfect pairing that will lighten up any dreary winter day. Place all ingredients in a pitcher and refrigerate for 2 to 3 hours or overnight.
- 2 liters water
- 1 Honeybell, thinly sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 4-5 fresh basil leaves
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