Easy Flavored Water for Groups
Flavored water tastes great, is low-calorie and may be low-cost.
What container to use?
- Use clear containers to show off the fruits and veggies such as pitchers, dispensers with a
spigot for serving, glass jars or bowls with a ladle. - Caution - Plastic containers can be damaged by exposure to citrus. Try using glass containers for citrus or remove citrus slices from plastic containers after 1 hour. Do not leave citrus-infused water in a plastic dispenser overnight.
What about ice?
- If you want to keep the water very cold, make the recipe using the amounts of water give, keep it refrigerated, then add ice just before serving.
Keep it safe!
- Clean hands, surfaces, utensils, and beverage dispensers/containers.
- Rinse all fresh fruits, veggies and herbs by scrubbing or rubbing gently under cool running water.
- Do not mix batches. Use up the first batch; clean the container; make a fresh batch.
- Keep water cold after fruits or veggies are added.
- Make an amount you can use within 2 to 3 days.
How much to make?
1 gallon = 4 quarts = 16 cups (1-cup servings) = 64 tasting-size servings (¼ cup each)
2½ gallons = 10 quarts = 40 cups (1-cup servings) = 160 tasting-size servings (¼ cup each)
Flavored Water Recipes
Keep it simple with one option or mix flavors together.
| Flavors | Ingredients | Preparation | |
| 1 Gallon Water | 2 1/2 Gallons Water | ||
| Cucumber | ½ cucumber | 4 to 5 cucumbers | Slice crosswise into thin slices. Leave skin on for color. |
| Citrus - Lemons, Oranges, Limes, Grapefruit | 2 small or 1 large | 4 to 5 small or 2 large | Slice thinly in whole circles or quarter wedges. Leave skin on for added color and flavor. |
| Herb - Mint, Basil, Rosemary | 10 small leaves or a small sprig | 20 to 25 small leaves or 2 to 3 small sprigs | Tear or crush the leaves to release the flavor. |
| Apple Cinnamon | 2 apples and 2 cinnamon sticks | 4 to 5 apples and 4 to 5 cinnamon sticks | Slice the apple into thin wedges or circles. Core can be left or removed. Leave the skin on for color. |
| Strawberry Kiwi | 12 to 16 strawberries (about 1 pint) and 2 kiwi | 30 to 40 strawberries (about 2 ½ pints) and 5 kiwi | Peel the kiwi. Slice both fruits into thin slices. |
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Preparation Tips: 1. To save refrigerator space and make the water easier to transport, you can prepare the recipe using half the recommended amount of water. Refrigerate. Add the remaining cold water (and ice, if desired) just prior to serving. 2. Trim away any damaged or bruised areas on produce before adding to water. 3. Mash the fruit to release the most flavor. Caution: seeds or mashed fruit can clog water dispenser spigots. 4. Refrigerate for several hours or overnight to allow the most flavoring. Read the other side for more notes on citrus and plastic containers. 5. Produce from the water can be used as garnish in drinking cups. 6. Water will last up to 3 days in the refrigerator. |
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Preparation Tips:
- To save refrigerator space and make the water easier to transport, you can prepare the recipe using half the recommended amount of water. Refrigerate. Add the remaining cold water (and ice, if desired) just prior to serving.
- Trim away any damaged or bruised areas on produce before adding to water.
- Mash the fruit to release the most flavor. Caution: seeds or mashed fruit can clog water dispenser spigots.
- Refrigerate for several hours or overnight to allow the most flavoring. Read the other side for more notes on citrus and plastic containers.
- Produce from the water can be used as garnish in drinking cups.
- Water will last up to 3 days in the refrigerator.