
This infused water is as refreshing to look at as it is to drink, with bright citrus rounds, cool cucumber slices, and fragrant rosemary sprigs floating in a crystal-clear pitcher. The key to getting the most out of it is that simple step of bruising the rosemary between your palms — it wakes up the oils and sends the herbal aroma straight into the water. Citrus-based drinks can be tricky when you're watching fructose intake, but using whole slices steeped briefly in cold water means you're capturing flavor and fragrance without drawing out significant fruit sugars the way juicing would. The cucumber keeps things light and hydrating, while the rosemary adds a savory, almost spa-like depth that makes this feel genuinely special. After an hour in the fridge, the water turns a soft golden hue and smells incredible — far more satisfying than plain water without any sweeteners or additives to worry about. Just remember to discard the fruit and herbs at the eight-hour mark to keep the flavor clean and bright rather than bitter.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings






Wash the orange, lemon, cucumber, and rosemary sprigs thoroughly under cold running water.
Slice the orange and lemon into thin rounds, about 1/4 inch thick, and slice the cucumber into thin rounds of the same thickness.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
