Low FODMAP Chilled Strawberry Basil Infused Water
Staying well-hydrated gets a whole lot more exciting when your water tastes like a summer garden. Fresh strawberries and bruised basil leaves steep overnight in cold filtered water, turning it a delicate blush pink with a fragrance that feels almost fancy. The key to keeping this gut-friendly is portion control — each serving uses just two strawberries, which sits comfortably within the threshold that makes this fruit safe for sensitive digestive systems. No sweeteners, no additives, no hidden ingredients to second-guess — just fruit, herbs, and water doing their thing. After a long chill in the fridge, you pour it over ice and let the pitcher hold onto all the solids, so every glass is clean, clear, and refreshing. It makes four servings, so it's perfect for keeping a pitcher ready in the fridge all week for yourself or sharing with the whole table.
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Learn more →Ingredients
4 servings
- 8 medium strawberries, hulled and sliced
Ingredient noteA serving of up to about 5 strawberries is low in FODMAPs. This recipe contains only about 2 strawberries per serving, making it likely fine for most people. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- 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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