Fig, Rosemary and Fennel Infused Water

Ingredients

½ cup of Mission figs, halved
5 sprigs rosemary
½ fennel bulb, thinly sliced
2 quarts of filtered water

Directions

Step 1: Combine your favorite ingredients in a pitcher of water

There are countless combinations for infused water. Mix and match your favorite fruits, vegetables, herbs and spices. Feeling uninspired? Start with our foolproof recipes below.

Pro tip: Be sure to use fresh ingredients, and always wash produce before use. And for best results, forget about plastic. Use glass containers instead.

Step 2: Cover the container 

Pop on the lid to your pitcher or cover with plastic wrap. This will prevent any risk of contamination and keep pesky food odors from creeping in.

Step 3: Refrigerate

It’s important to keep your water cool to prevent spoilage. Many people prefer to infuse overnight, but be sure to remove solids after 12 hours. Once ingredients have been strained out, you can keep your infused water up to three days – assuming it lasts that long, of course!

Pro tip: Not all infusions are created equally. Certain ingredients like pear and apple benefit from a longer steeping period while others, like citrus fruits, get the job done instantly.