Making infused water is quite easy. However, some things need to be known so that the infused water can provide optimal benefits.
- The ratio between the amount of water and fruit or vegetables in infused water should ideally be 3:1.
- Infused water should not be stored for too long, a maximum of 48 hours. If consumed the next day, make the infused water at night. Storage for too long has an impact on the destruction of fruit pulp which can make infused water cloudy, and fermentation can even occur if the water quality is not good and the fruits or vegetables used are not washed thoroughly. It is best to boil drinking water for infused water.
- To keep the vitamin and enzyme content of the fruit pulp intact, it’s crucial to avoid exposing it to high water temperatures. Instead, use warm water with a temperature of less than 60°C. Although using cold water at room temperature may slow down the process of dissolving nutrients, it’s still recommended to use it to avoid damaging the nutrients. Please note that infused water should not be consumed immediately after making it, but rather 3-5 hours later to allow for proper nutrient infusion.
- Some types of fruit used for infused water, such as apples, lemons, limes, and strawberries, don’t need to be removed. The skin of these fruits contains many vitamins. Simply wash them with soap and warm water to remove pesticide residues, wax coatings, and fungicides.
- While sugar or syrup can be added for flavor, it will increase the calorie count of the infused water. If you have diabetes or are on a low-calorie diet, it’s best to avoid adding sugar to your infused water. To give your water a boost of flavor and refreshment, try adding spices like cinnamon and lemongrass.
- And don’t forget to keep your container clean! Before using it, make sure to wash it thoroughly and rinse it with hot water. For the best results, opt for glass or steel containers and avoid using aluminum. If you use aluminum containers to infuse water with fruit, the acid from the fruit can cause a reaction that dissolves the aluminum into the water. So be careful!
