‘Tis the season … for BIG, heavy, sugary, *boozy* holiday drinks. And let’s face it: they can be too much. Humans cannot survive on eggnog alone.
When you and your friends and family have spritzed your last spritz and buttered your final rum, you’ll need a palate cleanser. Something light. Something crisp. Something purely sourced and purely refreshing. But also — something more than just water.
That’s where infused water recipes come in, and what better water to infuse than the pure, crisp and award-winning Mountain Valley Spring Water. The beauty of Mountain Valley is that our water doesn’t need adulteration. It’s wonderfully delicious on its own. But add a squeeze of lime, a muddle of berries, a sprig of mint, and Mountain Valley Spring Water becomes something extraordinary.
Something your holiday guests are sure to love.
Infused water recipes: The basics
Infused waters are captivating. These are simple drinks that look anything but. A big pitcher filled with Mountain Valley Spring Water, fresh cranberries and slices of citrus makes for a lovely centerpiece along any holiday bar or buffet table.
While there are plenty of pricey contraptions and highly specialized bottles that promise to make fruit-infused waters a breeze, the process is just as easy without them. All you need: a vessel, some water, some fruit and some time.
The simplest way to make fruit-infused water is to combine the two and let them sit. With juicy citrus fruits such as sliced lemons, oranges or limes, infusions can be done in minutes. Fresh herbs and denser produce, things like cucumbers or apples, need a bit more time — a few hours or even overnight.
The best infused water recipes rely mainly on common sense. The longer the infusion lasts, the stronger its flavors will be. This is true of the sweet flavors of berries and fruits, and also of the bitter and acidic ones.
To make the most of your infused water recipe, time is of the essence.
Infused water recipes: How long to infuse?
The timing of your infused water recipes depends on the ingredients you are infusing. Strongly flavored fruits, such as lemons and limes, don’t need much time. The simplest and quickest fruit-infused water recipe requires nothing more than a splash of fresh citrus — squeeze, stir, sip, and that’s it.
If allowed to infuse for too long, citrus fruits can impart bitter flavors to the water. The white piths of citrus rinds can be especially acrid. Many infused-water recipes advise removing citrus slices after two to three hours to avoid this bitter fate. Some say to omit citrus rinds altogether and stick to the fruits’ sweetly pulpy flesh.
More quick infusions: Soft fruits, such as watermelon, mango and kiwi, also infuse quickly. If left in the water too long, these fruits can go mushy and will be more difficult to strain.
Not-so-quick infusions: Berries, peaches and pineapples fall somewhere in the middle. They can tolerate longer soaks without falling apart or going bitter, or they can be removed sooner for a lighter, more subtle flavor.
Longer infusions: Heartier fruits and vegetables — apples, celery, carrots — require more infusion time. These ingredients can infuse overnight or even up to 12-18 hours.
Infused water recipes: Vegetables infuse too
While many recipes dub these drinks “fruit-infused waters,” vegetables and herbs can also play delicious and beautiful roles in sprucing up your holiday beverage offerings.
From the crisp flavors of cucumbers, carrots and celery to the complexities of lavender, mint and parsley to the thrumming warmth of ginger and jalapenos, vegetables add character, nuance and depth to infused waters. And they’re a lot of fun to play around with.
When working with dense vegetables, such as carrots, be sure to cut them thinly. More surface area means more flavor infusing into the water.
With strongly flavored vegetables, the gingers and peppers for example, a little will go a long way. These ingredients can be removed after 30 to 60 minutes to avoid them dominating the drink or becoming overwhelming.
Infused water recipes: It’s time for the recipes!
Delicious, holiday-ready infused waters don’t require detailed recipes so much as they require sound techniques. For every two to three cups of water, allot approximately ¼ to ⅓ cup of fresh produce. For quicker results, slice your fruits/vegetables thinly or cut them into small chunks. To avoid bitterness from citrus, be sure to cut away the piths and rinds of those fruits, or set a timer to remove the citrus after an hour or two.
It’s best to strain or remove any and all fruits from the water after 12 to 18 hours so they don’t start to decompose. This will keep your infused water drinkable for longer — up to three or four days if refrigerated throughout.
As for what to infuse into your water, the sky’s the limit.
Here are three suggestions that we think are perfect for the holidays!
Recipe: Infused water with citrus, mint, cranberries and ginger
This combo looks as lovely as it tastes. The fresh cranberries add a hint of cheerful color, just be sure to leave them whole so they don’t bitter up the party.
Serves 4
Ingredients
- 5 cups Mountain Valley Spring Water
- 1 cup ice
- 1 orange, thinly sliced + 2-3 extra slices
- 5-8 torn and bruised leaves of fresh mint
- 2-inch nob of fresh ginger, peeled and sliced
- 1 handful of whole, fresh cranberries
- For garnish (optional): 4 sprigs of fresh mint
Directions
- Add first 5 ingredients to a large pitcher, then top with ice and water. Infuse in the refrigerator for 2 to 3 hours.
- Remove the sliced ginger and orange, then allow the remaining produce to steep for 2 to 3 more hours or overnight.
- Strain/remove remaining ingredients before serving, then add cranberries and 2-3 fresh slices of orange to the pitcher for color
- Garnish each glass with fresh mint before serving, if desired.
Recipe: Infused water with strawberry, basil and lime
This infusion feels like July in Christmas. It’s deliciously refreshing.
Serves 4
Ingredients
- 5 cups Mountain Valley Spring Water
- 1 cup ice
- ½ cup cleaned, sliced strawberries
- 5-8 torn and bruised fresh basil leaves
- 1 lime, sliced thinly
- For garnish (optional): 4 fresh, whole strawberries; 4 sprigs basil
Directions
- Add ingredients to a large pitcher, then top with ice and water. Infuse in the refrigerator for 2 to 3 hours.
- Remove the lime slices and allow the remaining fruit to steep for 2 to 3 more hours or overnight.
- Strain/remove remaining produce before serving.
- Garnish each glass with a fresh berry and basil sprig before serving, if desired.
Recipe: Infused water with cucumber, jalapeño and peppermint
Refreshingly spicy, this blend tastes like a holiday in the Caribbean.
Serves 4
Ingredients
- 5 cups Mountain Valley Spring Water
- 1 cup ice
- ½ cup sliced cucumber
- ½ small jalapeno, seeded, deveined and cut into thick slices
- 5-8 torn and bruised leaves of fresh mint
- For garnish (optional): 4 slices of fresh cucumber, 4 sprigs of mint
Directions
- Add ingredients to a large pitcher, then top with ice and water. Infuse in the refrigerator for 2 to 3 hours.
- Remove the jalapeño and orange slices, then allow the remaining produce to steep for 2 to 3 more hours or overnight.
- Strain/remove ingredients before serving.
- Garnish each glass with fresh slices of cucumber and mint sprigs, if desired.
