Citric Acid Free Chilled Strawberry Basil Infused Water
Staying hydrated gets a serious upgrade when your water tastes like a summer garden. Fresh strawberries and bruised basil steep overnight in cold filtered water, turning a plain pitcher into something genuinely refreshing and beautiful. The slow infusion process is key — giving everything a full eight hours in the fridge means the water picks up a soft pink hue and a fragrant, subtly sweet flavor without any added ingredients. For anyone navigating citric acid sensitivities, flavored drinks and store-bought fruit waters can be a minefield of hidden additives and preservatives, but this recipe keeps things completely clean with just three whole-food ingredients. Bruising the basil leaves before adding them is a small step that makes a big difference, coaxing out that herbal, slightly peppery aroma that plays so well against the sweetness of the berries. Serve it over ice straight from the fridge and it feels like something you'd order at a spa — except you made it yourself with almost zero effort.
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Learn more →Ingredients
4 servings
- 8 medium strawberries, hulled and sliced
- 8 fresh basil leaves
- 8 cups cold filtered water
For serving
- 1 cup ice cubes, for serving
Instructions
- 1
Hull and slice the strawberries into halves or thirds. Gently press each basil leaf between your palms once to bruise it slightly and release its aroma.
- 2
Add the strawberries and basil to a large 2-quart pitcher. Pour the cold water over the fruit and herbs.
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