What infused water means
Infused water is plain water flavoured by steeping fresh fruit, vegetables, herbs or spices in it. Sliced citrus, berries, cucumber, watermelon, pineapple, apple and peaches are popular choices, often combined with herbs such as mint, basil or rosemary, or with fresh ginger, cinnamon sticks or vanilla. The ingredients are added to a jug or bottle of cold water and left in the fridge to steep, so the water takes on their flavour and aroma. Slicing fruit, lightly crushing berries and bruising herbs helps release more flavour.
Hot water can be used for a faster infusion, though cold water gives a fresher taste. The result is a light, subtly flavoured drink with no added sugar, popular as an alternative to fizzy drinks and squash. Infused water has become common in homes, cafés, hotels, gyms and at events, where it is often served in large glass dispensers filled with colourful fruit. Some combinations, such as cucumber and mint, lemon and ginger, or strawberry and basil, have become classics.
Citrus pith can make the water bitter if left for a long time, so some cooks remove the citrus after a while or use only the peel. Infused water is best drunk fresh. You will see infused water in drink recipes, café menus and entertaining ideas.