Infused water

• 6 liter container that can be sealed/ closed
• 3 liter ice
• 1 liter spring water (or more to fill container)
• 2 each oranges
• 2 each lemons
• 1/2 each cut pineapple
• 5 oz ginger thinly sliced

1. Fill container just over half full with ice.
2. Add thinly sliced fruit(and/or vegetables and herbs)
3. Fill with water and stir to combine.
4. Allow flavors to merge, at least one hour before serving.
5. If kept refrigerated, will last 3 to 5 days.
6. This recipe is for a 6 liter container, but can easily be reduced to a mason jar for a daily homemade vitamin water drink and great refreshing twist to the daily 8 glasses!
7. Fill container just over half full with ice, add your combinations to taste and continually add water/ ice until the water gets cloudy.
8. Many varieties of fruit, vegetables and herbal infused waters possible.
9. Some nice combinations: Mint, ginger thinly sliced, peel on, lemon and cucumber Orange, star fruit, and pineapple Grapefruit, melon, cucumber and whole rambutan Orange and lavender Strawberry and basil Orange, lemon and lime Watermelon, cucumber and mint Cucumber, lemon and basil Cucumber, grapefruit and rosemary Pomegranate, mango, and pineapple Blueberries, lemon Carrots, pomegranate and sage

closed, liter, water, oranges, lemons, pineapple, ginger

Taken from cookpad.com/us/recipes/350953-infused-water (may not work)