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Spa Water: A Simple And Inexpensive Luxury

It’s recommended that we drink several glasses of water each day to avoid dehydration and keep our bodies functioning at their peaks. If you’re like me and get bored with plain water or want to serve something more exciting with dinner, you’ve probably struggled with this health mandate. But, you can so easily take an ordinary glass of water and turn it into something interesting you and your family will enjoy: infused water, also known as spa water.

What is spa water?

Have you ever enjoyed a treatment at a spa or resort? You’re settled into your nice cozy robe and slippers and waiting in the dimly lit, soothing room. You spot a pitcher full of water and beautifully colored fruit slices and must try it. It looks delicious and smells good. It’s cool, clean water with the refreshing essence of fruit and herbs, and you’re relieved that it’s not sugary — you feel good about drinking it. That’s spa water. While spa water evokes a sense of luxury, it’s really quite easy to make. And there’s no secret recipe either.

Spa water is essentially fresh water that’s infused with fruits, vegetables, herbs, or all three. It’s a refreshing and natural alternative to sugary juices and sodas. The best part about making spa water? There’s no real skill required, and you can make it fairly quickly. You can even approach spa water like an experiment and develop your own concoctions every time.

How to make infused spa water

Keep in mind there are many combinations and possibilities, so get creative. There are even full-blown coffee table books filled with recipes for spa water. From thirst quenching (lemon, cucumber and mint) to soothing (cucumber, lavender, mint) to fruity (kiwi, raspberry, peach) to seasonal (apples, cinnamon and cloves), the taste of your water depends on your imagination and what’s in season.

You’ll only need a pitcher, cool water, ice cubes, and the produce and herbs you decide to use. That’s it. (If possible, use filtered water, as it contains no impurities that can affect taste, such as chlorine. Filters also eliminate potentially harmful contaminants that are introduced through water pipes and old faucets.) Then you simply wash and slice your fruits and veggies, put them in your pitcher or water dispenser, and add cool filtered water and ice cubes (optional). The flavors infuse and get stronger throughout the day, so you may want to let the pitcher sit out on the counter or in the refrigerator for 2-3 hours before serving to allow all of the flavors to blend together.

Since it contains fresh produce, unrefrigerated spa water should be consumed the same day. It can last a day or two longer in the refrigerator. If you’d like to save the infused water to drink throughout the week, strain out the produce a day or two after infusing so the fruits and vegetables don’t start to go bad and create unpleasant flavors.

Remember, the essence of spa water is to relax and to rehydrate. If you’re on the go, out of fresh produce, or don’t have a lot of time, simply use frozen fruit. I’ve also had fun making fruit ice cubes with leftover fruit — just place fruit in your ice cube tray, fill it with filtered water and let freeze.

It’s time to rethink what you drink and celebrate the many benefits and flavors of infused spa water. Remember, the possibilities are endless. Experiment, because there are no exact measurements.

Herb, spice and botanical ideas

Fresh herbs: mint, basil, lavender, rose petals, rosemary, lemon verbena, lemongrass, ginger, thyme

Dried herbs and botanicals: hibiscus, chamomile

Spices: vanilla beans, cloves

Fruit and vegetable ideas

Oranges, apples, strawberries, blueberries, raspberries, watermelon, cantaloupe, plums, pineapple, mango, pears, peaches, pomegranate, kiwi, grapes, lemon, lime, grapefruit, cucumber, star fruit, honeydew melon

Suggested combinations:

Lemon, Cucumber and Mint:

  • 1 lemon sliced, ½ medium-sized cucumber sliced, a small handful of fresh mint. Hint: mint pairs well with any fruit.
  • Combine lemon and cucumber slices in pitcher, add filtered water, and stir together with a wooden spoon. The size of your slices will depend on the size of pitcher bring used.
  • Refrigerate for 2-3 hours for best flavor. Add mint about 15 minutes before serving. Use the wooden spoon to press the leaves to release flavor.

Strawberry and Basil:

  • ½ cup sliced strawberries
  • A couple leaves of fresh basil
  • Add slices to pitcher, add filtered water, stir around with wooden spoon
  • Refrigerate for 2-3 hours. Add basil about 15 minutes before serving. Use the wooden spoon to press the leaves to release flavor.

Pineapple, Lemon and Mint:

  • ½ cup fresh pineapple, cored and sliced, or cubed
  • ½ lemon, sliced
  • A couple leaves of fresh mint.
  • Add cubes and slices to pitcher, add filtered water, stir around with wooden spoon
  • Refrigerate for 2-3 hours. Add basil about 15 minutes before serving. Use the wooden spoon to press the leaves to release flavor.

Kiwi, Raspberry, and Peach:

  • 1 kiwi, sliced
  • ½ cup fresh raspberries
  • 1 white peach, sliced
  • Add slices to pitcher, add filtered water, and stir with a wooden spoon
  • Refrigerate for 2-3 hours before serving

Apple and Cinnamon:

  • 1 apple sliced (I use Ginger Gold or Honey Crisp)
  • 3 cinnamon sticks
  • Add slices and sticks to pitcher, add filtered water, stir around with the wooden spoon
  • Refrigerate for 2-3 hours before serving. For a more potent cinnamon taste, you can keep the pitcher in the refrigerator for up to 24-hours before serving.

Raspberry, Rose, and Vanilla:

  • ½ cup fresh raspberries
  • 1 handful freshly washed rose petals (ensure they have not been treated with pesticide)
  • 2 vanilla beans
  • Add raspberries to the pitcher. Crush rose petals in your fist and add to raspberries along with vanilla beans.
  • Add filtered water and stir with a wooden spoon.
  • Refrigerate for 2-3 hours before serving

Hint: Don’t limit yourself to pitchers. You can also make an individual serving by adjusting the amount of fruit and herbs.

PUR water filters remove more contaminants than other filters to help make your water better for you and better tasting. So filter out contaminants and get fresher, better-tasting water for your spa water, with PUR Maxion filtration technology.

This post was created as part of my collaboration with PUR. As always, all of the opinions, thoughts, and ideas in this post are my own. I am solely responsible for the content.


Shari Brooks
Shari Brooks spent 15 years in the TV industry as a marketing guru at E! and MTV networks before she chose to embrace motherhood full time. When her own mother, Judy, died of breast cancer, Shari decided to stumble through her mom’s famed recipe collection, teach herself to cook, and chronicle all of her (mis)adventures on her celebrated blog, My Judy the Foodie — all while raising money for breast cancer awareness.