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Fruit Infusion Recipes by Amy Pogue

Published on 5/26/2016
For additional information  Click Here


Image result for orange pineapple infused water



All are for 32 ounces unless noted


Mandarin Orange

3 mandarin oranges or tangerines

Remove the rind and separate the mandarin slices with your fingers. It’s okay if the slices are in groups of two or three. Important: cut the slices in half with a knife. This will allow the juices to seep out and infuse.

Fill your water bottle and lower the infusion chamber into the water. Running water over the infusion chamber will result in floater.

Put the water bottle in the refrigerator for 4-8 hours, or overnight. Longer infusions result in more flavor. The longer the more flavor.


Image result for mandarin orange infused water




Mango Mint 

2 sprigs of fresh organic mint (or about 8 small leaves)
1/2 mango, with the skin cut off and divided into pieces (about 6)

Combine the mint and mango with water and let the infusion sit for 3-4 hours at room temperature. The warmer temperature helps the ingredients’ flavors intensify more quickly. You can also infuse in your refrigerator for up to 12 hours.

After infusing and drinking, you can try to eat the mango pieces. I found that the infusion process had made them softer than when I had started.

*Note: I’ve waited a long time to post a mango recipe because I always had trouble finding ripe mangos all the way up here in NW Oregon. However, after a couple of experiments, I learned that the delicious mango flavor is very much present in young mangos; they are just lacking that soft texture that makes them easy to chew. Of course, ripe mangos will have even more flavor, so use them if you can.


Image result for mango infused water



Apple Cinnamon

1/4 Gala (or red) organic apple, sliced thinly, + 1 cinnamon stick. Cover the ingredients with cold water, then put the mixture right into the fridge. Cold water and temperature is important to keep the apple slices from turning brown. Infuse for 4-24 hours (the longer, the better because apples do not infuse as readily as other fruits). Before you are ready to drink or serve the water, let it sit out at room temp for a half an hour. For this particular infusion, you’ll get loads more flavor from room temperature water than cold water.

Another tip is to slice your apple thinly. Thin apple slices  provide the most surface area for juices and flavor to seep out into the water.

Oh, one more tip: when you drink the water about 2/3rds of the way down, refill with cold water and stick the Ball jar back in the fridge for a couple of hours. The second infusion will almost be as flavorful as the first.

If you are worried about the price of cinnamon sticks, you can buy them at Trader Joe’s for $1.99 and you get about 10 sticks per jar. Not bad!


Image result for apple cinnamon infused water



Cucumber Lemon Cilantro

  • half an organic lemon
  • 6 or more sprigs of cilantro with stems
  • 2″ of cucumber

Infuse for 4-8 hours and serve cold. If you are going to be infusing for longer,remove the lemon rind to prevent bitterness.


Cut the top off the lemon; try to include as little white rind as possible. Cut the lemon and cucumber into 1/4″ slices.

Cut the top off the lemon; try to include as little white rind as possible. Cut the lemon and cucumber into 1/4″ slices. (I always have a wooden muddler handy and use the back, smooth end of it) to push the ingredients down. You can be rough when inserting the cilantro. If you break the stems and bruise the leaves with your fingers, they will release more flavor. Note: add as much cilantro as you like, up to 10 sprigs if you really enjoy the flavor. 

Fill the pitcher with water first, then lower the infusion core into it. This method produces less fruit floaters that occur when the fruit is put under rushing water. Infuse for up to 8 hours in the fridge for best flavor.


Image result for cucumber lemon cilantro infused water



Orange Pineapple

Recipe for a 2-gallon dispenser: 1/2 pineapple, quartered + 1 orange, sliced with peel on. Fill with ice and water. For the best flavor, infuse for 2 hours before serving. And when the mixture runs down to the halfway point of the dispenser, simply fill with more ice and water. You can infuse up to three times.

Tip: be sure to layer your pineapple on the bottom of the dispenser. Pineapple is more solid than sliced orange, and will not clog your dispenser for this reason.

If you are making this infused water in a smaller container such as a water bottle, try using one pineapple spear + 1 thick orange slice, cut in half.


Image result for orange pineapple infused water







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  "My mission is trick my tastebuds into drinking as much water as possible. Join me as we experiment with fresh flavors and healthy recipes that make water interesting again!" ~ Amy Pogue



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