The Easiest Infused Water You Will Ever Make (And Why a Mason Jar Makes It Better)
Hot take: the best summer drink isn't from a can, a plastic bottle, or a drive-through; it's the one you made yourself in a Mason jar, and it took about two minutes. Infused water sounds fancier than it is: you add things to water and let it sit.
Why a Mason jar works so well. You can see exactly what's in it, it seals tight in the fridge, and with a reCAP POUR Lid you get a clean, controlled pour without any fruit or ice flying out.
How to make it:
- Fill a wide mouth Mason jar with cold water (a quart is perfect for one day).
- Add your fruit, herbs, or citrus, muddling lightly if you want a stronger flavor.
- Snap on the reCAP POUR Lid and refrigerate at least one hour (overnight for a stronger flavor).
- Pour and enjoy; the reCAP POUR Lid keeps the fruit and herbs right where they belong.
Favorite combinations: Cucumber and mint, strawberry and basil, lemon and ginger, watermelon and lime, peach and rosemary.
A few tips: Use ripe fruit for more flavor, refill once before swapping the fruit, add a pinch of sea salt to help with hydration, and bring it on the go. The reCAP POUR Lid seals tight enough to toss in a bag without leaks.