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Strawberry, cucumber and basil-infused water recipe

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Infused waters are gaining in popularity lately, though they’ve really been around for eons. In Mexico, agua frescas are sold by street vendors, who ladle the fruit-studded water out of big glass jars. Pineapple, guava, melon—and even chia seeds—are just some of the varieties of flavored waters that people have been enjoying in Central and South America for as long as anyone can remember.

In the States, infused waters aren’t just a way to cool off in hot weather, but also part of a healthy diet and exercise regimen. The fruit adds nutritional content, but it also adds flavor to the water, so it’s a better choice for hydrating than sodas or drinks with artificial ingredients.

This infused water combination is a delight in Spring and Summer, when fresh produce is at its peak. Serve it as part of a healthy brunch, or keep a pitcher on hand for cooling off after exercising.

Besides the unique flavor profile, what sets this infused water apart is the use of sparkling water instead of still. The light carbonation makes it even more of a treat, and a nice alternative to fizzy drinks. Look for a low or no-sodium sparkling water, such as Perrier, for the healthiest results.

Strawberry Cucumber Basil Water

Ingredients:

  • 1 16 oz. package Driscoll’s strawberries, hulled and sliced
  • 1 cup sliced fresh cucumber
  • 4-5 fresh basil leaves
  • Sparkling water, such as Perrier
  • 32 oz. sparkling water

Directions:

Add strawberries, cucumber, and fresh basil to a pitcher and top with sparkling water. Refrigerate until ready to serve. Remove basil before serving (add fresh leaves to garnish, if you like).

Recipe adapted from and courtesy of Driscoll’s.

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