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Raspberry Lemon Infused Water

This recipe creates a vibrant and naturally refreshing raspberry lemon infused water. Simple to prepare, it combines fresh lemon slices and ripe raspberries with filtered water for a healthy, hydrating beverage. Ideal for a light drink, it offers a subtle, fruity flavor without added sugars, perfect for hot days or as a healthier alternative to sugary drinks.
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Servings: 4 people
Course: Snack
Cuisine: british
Calories: 186.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lemon sliced
  • 1 pint raspberries
  • 1 quart filtered water

Equipment

  • 1 Large Pitcher or Jar
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Measuring Jug
  • 1 Long Stirring Spoon

Method
 

  1. Thoroughly wash the lemon and raspberries under cold running water.
  2. Slice the lemon into thin rounds. You may remove the seeds if desired.
  3. Gently bruise or lightly press the raspberries to help release their flavor, being careful not to crush them entirely.
  4. Place the lemon slices and prepared raspberries into a large pitcher or jar.
  5. Pour the filtered water into the pitcher, ensuring all the fruit is submerged.
  6. Stir the mixture gently with a long spoon to combine.
  7. Cover the pitcher and refrigerate for at least 2 to 4 hours to allow the flavors to infuse.
  8. Taste after 2 hours and adjust infusion time based on desired strength. For longer storage, remove lemon slices after 4-6 hours to prevent bitterness.
  9. Serve chilled, with or without the fruit in the glass.
  10. For a clearer drink, optionally strain the infused water through a fine-mesh sieve before serving.

Notes

For optimal flavor and safety, ensure all fruits are thoroughly washed, especially if using non-organic produce. Gently muddle or lightly press the raspberries before adding them to the water; this helps release their natural juices and intensify the berry flavor without crushing them completely. Be mindful of the infusion time; 2-4 hours in the refrigerator is usually sufficient for a balanced taste. Leaving citrus in water for too long (over 12-24 hours) can result in a bitter taste from the pith, so consider removing the lemon slices after desired infusion if storing for extended periods. For an extra refreshing touch, add a few fresh mint sprigs. This water is best served chilled.