The infused water recipe
for your table
Cut soft fruit into pieces and hard fruit into thin slices. The more cut surface, the faster the flavor gets into the water; half a lemon left whole in the pitcher does virtually nothing.
First, clap the basil or mint leaves once between your hands. This releases the oil from the leaf without tearing it, and torn leaves make the water cloudy and coarse.
Put the fruit in the pitcher, pour the cold water over it and place the pitcher in the refrigerator. Soft fruit is ready after two hours; hard fruit and ginger can steep for four to eight hours. It goes faster on the table, but the water will also warm up, so keep it to a few hours.
Pour into a glass with the ice already in it. Ice in the pitcher melts and dilutes the flavor you have waited hours for. If the fruit is still firm, pour a second round of water over the same fruit; it will have a lighter flavor and need a little longer.
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The story
Infused water and flavoured water are the same drink, but the English name refers to a different approach: not a slice in the glass, but a pitcher left to infuse. That pitcher is the entire recipe. In the refrigerator, the infusion happens slowly and the flavour stays clear; on the table, it happens faster, but the water also warms up and freshly cut fruit becomes less fresh. Soft fruit releases its juice within a few hours and then falls apart, while apple, citrus and ginger need time and stay firm much longer. Mixing those two speeds is exactly where things go wrong.
The right glass
A pitcher with a wide neck is the right tool here: you add the fruit by hand, and the pitcher is easy to clean after use. A good pouring spout keeps things controlled when there is fruit and ice inside, and more than a litre serves an entire table without refilling. Pour into a sturdy tumbler so there is room for the ice. More models can be found among the tumbler glasses.
RCR Timeless Pitcher 1.2 L
RCR Essential Tumbler 42 cl (6 pieces)
Both sets together € 67,90.
The right tools
For infused water, besides the glass, you need an ice cube tray for large cubes that melt slowly and a cocktail strainer to hold back the fruit when pouring. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 61,85.
Which splash goes in infused water?
Infused water is alcohol-free. If you turn the pitcher into a party drink, rum is the natural choice with melon and mint, while tequila goes well with citrus and ginger. On every drink page, you can read the alcohol percentage, what it tastes like, which cocktails it works with, and which glass you need.
Variations & twists
Watermelon with mint is the quickest of all and is ready after just two hours. Apple with cinnamon and lemon with ginger need a full night in the refrigerator. Pineapple and orange make a fuller glass, while strawberry with basil makes a lighter glass. If you pour the water over the fruit with sparkling water instead of still water, do so shortly before serving. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Place the pitcher on the table and the glasses with ice beside it, so everyone can pour their own drink and the ice does not end up in the pitcher. Hold back the fruit with a small strainer while pouring, so the fruit stays in the pitcher for a second round of water.
Good to know
Refrigerator or a few hours on the table?
In the refrigerator, it infuses slowly and keeps the flavor bright, which is also where freshly cut fruit belongs. On the table, it infuses faster because the water warms up, but the fruit also spoils faster. Keep it on the table for no more than a few hours, then refrigerate the pitcher.
Soft fruit or hard fruit?
Soft fruit such as strawberries, watermelon, and peaches releases its juice in about two hours and then breaks down. Hard fruit such as apple, citrus, and ginger needs four to eight hours and stays firm. Only mix the two if you finish the pitcher within two hours.
Why do you clap herbs between your hands?
One clap between your hands releases the oil from the leaf without tearing it. If you crush the leaf with a muddler, the fibers also come loose, making the water cloudy and harsh-tasting.
Why does the ice go in the glass only at the end?
Ice in the pitcher melts while it infuses and dilutes exactly the flavor you waited hours for. Put the ice in the glass so the pitcher stays at full strength and the glass is only cooled at the last moment.
Can you use the same ingredients a second time?
If the fruit is still firm, yes. Empty the pitcher, refill it with cold water, and let it sit a little longer; the second round has a lighter flavor. If the fruit is mushy or has fallen apart, throw it away.
Frequently asked questions
What is infused water?
Cold water infused with fresh fruit, herbs, or cucumber. It is the English name for flavored water, where a pitcher or carafe is used instead of a slice in the glass.
How long should infused water steep?
Soft fruit such as strawberries or watermelon is ready after about two hours in the refrigerator. Hard fruit such as apple, citrus, and ginger needs four to eight hours.
Why do you put the ice in the glass and not in the pitcher?
Because ice melts in the pitcher and dilutes the flavor you waited hours for. In the glass, the ice only cools the glass, while the pitcher stays at full strength.
Can you use the same fruit twice?
Yes, as long as the fruit is still firm. Refill the pitcher with cold water and let it sit a little longer; the second round has a lighter flavor.
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