// Food Network Blog
These flavored waters are healthier than sugared-up sodas, iced teas and lemonades — but a whole lot more exciting than plain old H20. Infused with fresh fruits, vegetables and herbs, they’re everything you never knew you a wanted in a glass of water. Thirsty yet?
It sounds like the start to a fruity summer cocktail, but stop while you’re ahead: This refreshing infusion doesn’t need a splash of booze to satisfy. (Seriously!)
Why should Caprese salad have all the fun? This infused water captures the ultimate summer combination of tomato and basil right in your glass. Bonus points for beauty.
Sip this after you get off the sailboat: Mint and ginger are two time-tested stomach soothers. Combined with pineapple, they make for a drink that tastes tropical but is easy to make.
A sophisticated twist on infused water, this is a great way to finish a fancy meal. Fragrant fennel stalks and fronds infuse the water; use fresh slices of the bulb to serve.
Nothing says “summer” like bright, fresh fruit tumbling around in your water glass. Crushing the raspberries before infusing helps them impart the most flavor into your drink.
Ripe melon and a frosty glass of ice water are two of summer’s most refreshing treats. Combine them into one with this sweet sip.
Tomato-Celery-Bell Pepper Water
Seasonal vegetables aren’t only for your salad: This trio of summer veggies brightens up a pitcher of water.
Muddled mint and watermelon make for a drink that’s bursting with refreshing flavors. Serve a pitcher at your next backyard soiree and watch kids and adults alike clamor to refill their glasses
Warm apple cider isn’t the only thing that’s served with a stick of cinnamon: This autumn-inspired infused water celebrates the classic beverage in a summer-ready glass of ice water.
For everyone who loves the sweet-tart taste of grapefruit, this infusion is your jam: A twist on the classic lemon water, it has the subtle splash of fresh citrus to up the refreshment factor, but with a new flavor to keep things interesting.
Much better than standard spa water and its soggy cucumbers: Here, the cukes infuse the water for a few hours, but then are drained and replaced with fresh, crunchy slices to serve.
Sure, squeezing a wedge of lemon into a glass of ice water could get the job done, but letting whole slices infuse adds a more delicate and evenly distributed flavor to your drink.
Merritt Watts is a writer and eater in San Francisco, where strawberries are almost always in season.