Time for some real talk. I don’t always get to all the glorious fruits and veggies hanging out in my fridge. I shop the farmers market with recipes in my head, but they don’t always get made. I have honest intentions, but real life can throw those off. Or, you just forget. You open the fridge and move the half eaten jar of olives, near empty egg carton, and leftover dish of I-don’t-even-know-what-that-is-anymore only to discover a couple wrinkly-skinned peaches laying there nearly lifeless.
No worries. Grab a jar. Slice up fruit. Put fruit in jar. Fill with water. Done.
Infused water is a healthy and flavorful way to stay hydrated. Along with the peaches I added some cucumber and basil, both to use up and because I like the flavor. I also included the peach pits — no reason to throw them out when there’s tons of flavor in there! I let the water infuse for at least 30 minutes before drinking (it’s even better after 24 hours) and keep it in the fridge to have on hand. You can refill the jar a few times to get the most out of the fruit and herbs; I usually get a week’s worth of infusion time. I lightly mash up the fruit and bruise the herbs to release their flavor and oils. There are a million different variations you can try (blackberry and sage; lime, cucumber and mint; lemon, blueberry, and tarragon), but I just use what I have on hand that needs to be used up.
So don’t toss that forgotten about fruit into the compost bin yet…just add water!
Peach Cucumber Basil Infused Water
2 peaches, sliced
1/2 cucumber, sliced
handful of basil leaves
Place the peaches (and the pits), cucumbers, and basil in a 1/2 gallon jar or pitcher and fill with water. Stir, lightly mashing and bruising the fruit/veg and basil. Let sit at least 30 minutes before drinking. Refill jar as needed until fruit loses its flavor. Enjoy!