Fructose Free Fruit-Infused Water
Staying hydrated doesn't have to mean plain water, and this pitcher proves it beautifully. Thin rounds of lemon, orange, and cucumber steep alongside bruised mint leaves, lending the water a clean, refreshing fragrance without loading it with sugar or concentrated fruit juice. The key trick here is lightly clapping the mint to release its natural oils — a small step that makes a noticeable difference in flavor. Because the fruit is infusing rather than being consumed directly, the fructose load stays minimal, making this a smart choice for anyone managing their tolerance carefully. After an hour in the fridge, the water takes on a faint blush color and a subtle citrus-herb aroma that makes every glass feel a little special. It's the kind of thing you'll want to keep on the top shelf of your refrigerator all week long.
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Learn more →Ingredients
6 servings
- 1 medium lemon, thinly sliced
- 1 medium orange, thinly sliced
- ½ medium cucumber, thinly sliced
- ½ cup fresh mint leaves, lightly bruised
- 6 cups cold water
- 1 cup ice cubes
Instructions
- 1
Slice the lemon, orange, and cucumber into rounds about 1/4 inch thick. Place the mint leaves in your palm and clap once to bruise them lightly, releasing their oils.
- 2
Add the citrus slices, cucumber rounds, and bruised mint to a large pitcher. Pour in the cold water and stir gently to combine.
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