I’ve come around to liking water, but for a while I wasn’t the biggest fan of the plain stuff. I wanted more flavor. Enter infused water recipes. Let me introduce you to this delicious drink. It’s an easy homemade blood orange cucumber water that’ll make your tastebuds dance with joy.

This water is the perfect way to stay refreshed and revitalized. With a delightful blend of citrusy blood orange, crisp cucumber, and fragrant mint, this infused water is tasty without adding in a bunch of unhealthy stuff.

As the warm weather approaches, there’s nothing quite like a flavorful, chilled beverage to keep you hydrated throughout the day. This infused water recipe is also incredibly easy to make.

Bursting with citrusy zing from juicy blood oranges, complemented by the crisp coolness of cucumber, and rounded out with a hint of fresh mint, this infused water is a true flavor sensation.

This thirst-quenching infused water recipe is about to become your new warm-weather essential. Cheers to a refreshing sip of goodness!

Preparing Ingredients for Blood Orange Cucumber Water

Luckily, infused water recipes are simple in both ingredients and prep work. Start by picking the best produce. This can make a world of difference, trust me. We’ll also touch on the best ways to clean and slice them. A little time spent on this can elevate your drink from good to great. Let’s dive in.

Selecting the Best Produce

With fresh ingredients being the highlight of this infused water recipe, it is important to choose the finest produce. When it comes to picking blood oranges choose the ones with firm, glossy skin. They should feel heavy for their size, indicating a juicy fruit inside. The color should be bright, though there will likely also be darker spots of red on the outside – a hint of what is inside.

Blood oranges are typically available between December and April. Any other orange will also work, but the bright orange and dark red make for a unique look. But to truly make this a blood orange cucumber water, you need the real deal.

With cucumbers, opt for the ones that are firm to the touch. Avoid soft spots at all costs, blemishes can be fine as long as they aren’t soft underneath. A consistent green color is also a good sign. If you can find them, English cucumbers are a top-notch choice for this concoction due to their thin skin and sweet flavor.

Finally, choose mint that is bright and crisp. Try to avoid any limp leaves and stems. Even better if you have mint fresh from the garden.

Washing and Slicing

First off, wash all of your fresh produce thoroughly under cold running water. Gently using a soft vegetable brush can help. For the mint, I like to put them into a small colander and run water over them while lightly shaking to remove any dirt or debris. Dry everything off with a clean kitchen towel.

Yes, we’ll even wash the oranges because we are leaving the skin on for this infused water recipe. It looks real pretty in a glass pitcher and just holds together better that way.

Remove the mint leaves from the stem.

Next, it’s time for some slicing. The true key here is to try and get even slices. Both the cucumber and the blood orange should be sliced into 1/4 to 1/2-inch rounds. Keeping the rind on the oranges. The rind releases a lovely citrusy aroma.

Making the Infused Water Recipe

Now for the fun part – blending these lovely flavors together. We’ll mix everything and then allow for some chilling time to let the flavors steep. Remember, patience is key when you’re aiming for a delicious drink. So, let’s get into actually making this infused water recipe.

Combining the Flavors

With everything washed, cut, and prepped, we’re ready to combine all these delicious ingredients together.

Start with a large pitcher or water dispenser. I like to use glass or clear plastic because the vibrant colors really add some flair to this drink. You’ll need a container that can hold 1.5 gallons.

As we look at the vibrant slices of blood oranges and crisp cucumber, let’s start layering them in our pitcher. You can attempt to arrange and organize the orange, cucumber, and mint but I don’t think it matters. Just add all of it into the container, top it with ice, and then pour the water over it all.

Remember, it’s your creation, so you can play around with the proportions until you find your perfect balance. I originally started this recipe with a whole cucumber, but it’s flavor overpowered everything else so I cut it back.

Refrigeration Time for Optimal Infusion

Part of what makes this such a refreshing blood orange cucumber drink is its temperature. Cold water is quite refreshing indeed. Our infused water recipes is currently mixed together but not quite ready to serve if we want its full potential.

It’s best to let the flavors sit together.

Give it at least half an hour. And, if we’re already letting it sit, might as well let it chill too.

So, put the pitcher or water dispenser in the fridge. Then kick back, relax, and let the fridge do the work. After all, the best things in life are worth waiting for, right?

Serving Suggestions

Creating the Perfect Presentation

Now that we’ve discovered how to make our easy homemade blood orange cucumber water, let’s delve into crafting an eye-catching presentation that’ll wow your guests! A perfect presentation amplifies the experience of sipping your lovingly prepared beverage.

As I stated above, start by selecting a clear pitcher or glass jar. This shows off the bright oranges, reds, and deep greens. 

Next, elect for some interesting glassware to serve drinks. Some mini black straws can also add a bit of elegance.

Allow for garnishing individual glasses. Add a splash of color with a garnish of fresh mint leaves or blood orange slices. It’s a simple addition that can elevate your presentation to the next level. Remember, when it comes to creating the perfect presentation, it’s all about the details. So, have fun and let your creativity flow!

Make Infused Water Recipes a Part of Your Routine

You’re probably wondering how to incorporate this tasty concoction into your everyday hydration routine, right? Well, it’s simpler than you think.

This infused water recipe is quite simple and easy to make. So, just have this made and ready to drink in the fridge – we’ll get to some tips on making ahead in the next section. Then whenever you need something refreshing, you’ll have this water on hand and ready to go.

Carry a bottle or cup of this flavorful water with you wherever you are. Around the house, on the go. Not only will it remind you to hydrate, but you’ll also be more inclined to drink it because of its delicious taste.

Just remember, staying hydrated doesn’t have to be boring. So, make this your new daily ritual, and your body will thank you.

Storing and Making Ahead

Now, let’s chat about how long your flavored water stays fresh, making larger quantities, and tips to keep it tasting great. Keeping it fresh is key, especially if you’re preparing a big batch for a gathering or just for the week ahead. I’ve got some handy tips up my sleeve to ensure your hydrating treat tastes as lovely on day three as it did on day one. It’s easier than you might think!

How Long Infused Water Lasts

Infused water can last up to 6 days in the fridge, but it’s best when consumed within the first 48 hours. After this time, the flavors begin to fade. I’d say it’s a real test of willpower to keep it that long, given how tantalizing the taste is. So, if you’ve got guests coming over or just want to ensure you have a refreshing sip on hand, making this a day ahead will work. Just remember to keep it chilled and covered.

Preparing Large Batches

Making a big batch of this delightful drink is not much more effort than a single batch. Just a little more ingredient prep work and a lot more water.

First things first, you’ll need a sizeable pitcher or container. Consider investing in a large glass dispenser if you’re a regular sipper—it’ll make the process a breeze. Once you’ve chosen your container of choice, simply multiply the quantities in your recipe by however many servings you need. Remember, the beauty is in the balance so stick to the general ratios.

Keep in mind that the longer your fruits and veggies steep, the stronger the flavors will be. So, if you’re prepping for an event, make your batch the night before for a flavor-packed punch. Just like that, you’re a master of large-batch hydration. What a breeze.

Tips for Keeping it Fresh

To keep your blood orange cucumber water tasting fresh and vibrant, here are a few ideas I’ve picked up.

First and foremost, always use fresh ingredients. The fresher the produce, the more flavor it will impart to your drink.

Next, be mindful of the temperature. Cold water tends to extract flavors more slowly, but it also preserves them for longer. It’s best to store your concoction in the fridge, rather than leaving it out at room temperature.

Lastly, remove everything from the water after 12 hours. Leaving it all in longer may make too strong or off flavors. Plus they can start to decompose and spoil the flavor. The great part is that the flavor will stay, even with the ingredients removed.

This delectable beverage can be tweaked to suit your preferences, and it keeps well too, making it a convenient choice for those hectic days. So go ahead, give this recipe a whirl—I promise you won’t regret it. Enjoy and stay hydrated!

How did yours turn out?

I’d love to hear when you try out this blood orange infused water recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Blood Orange Cucumber Mint Infused Water

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

20

servings

Prep time

10

minutes

Cooking timeminutes

Resting Time

30

minutes

Total time

40

minutes

Discover a refreshing twist with our blood orange cucumber water recipe. Stay hydrated and energized with this delectable beverage!

Ingredients

• 20 cups water

• 2 large blood oranges, thinly sliced

• 1/2 cucumber, thinly sliced

• 20 fresh mint leaves

• Ice for serving

Directions

• Add all ingredients to a large pitcher or dispenser and let it chill in the refrigerator for at least 30 minutes to allow the flavors to infuse properly
• Pour over ice in individual glasses and serve, keep refrigerated for up to 6 days

Notes

• Remove the orange, cucumber, and mint from the water after 12 hours.

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The post Delicious Blood Orange Cucumber Mint Infused Water appeared first on Do You Roux?.

For the longest time, I had never thought about doing anything with watermelon except eating it straight. I mean, it is delicious so why would I need to do anything with it. But eventually, my eyes were opened to other possibilities. One delicious possibility is this watermelon feta mint salad with a watermelon dressing.

Watermelon conjures up images of summer, barbecues, and get-togethers. So this salad takes that to heart and is a simple, refreshing mix of summer flavors to brighten up any spread. This is a light and easy salad. Chop up the watermelon, blend and cook a little of it, mix up the dressing, and toss all the ingredients into a large bowl and mix. It is easily scalable as well.

A lot of the time balsamic vinegar is paired with watermelon because it cuts through the sweetness. But I wanted to really focus on watermelon flavors. So, I attempted a few times to make a watermelon dressing that would really pair with the feta, mint, basil, and red onion. I finally got to a dressing that I like and I hope you enjoy it as well.

It’s finally feeling like summer. Pair this salad with steak kabobs or shrimp kabobs for a full summer meal. Watermelon is so delicious I think that I’ll have to feature a watermelon-focused drink here shortly as well…

Best Practices for Watermelon Feta Mint Salad

Cube your watermelon first and put it in the fridge. There’s something about cold watermelon that gives it some extra oomph of flavor. Trust me. If you have never done this before, then you have been missing out and it is now time to make the change. And not just for this watermelon feta mint salad either, always try to cube and chill your watermelon before eating.

Also, when you’re cutting the watermelon, you can use a dedicated watermelon slicer to help make quicker work of the fruit. It is not necessary and can be cut by hand. I have kind of mixed feelings about these watermelon slicers. They make cutting really easy. But they tend not to last very long. I think the last one we got lasted for like 2 years. But we did go through a whole lot of watermelon.

You will need something to shake together the salad dressing. Do this with anything that has a lid like storage containers or blender cups. A dedicated salad dressing shaker can also be helpful for storing in the fridge and with making other salads.

Always with Options

Customization is always an option. Never let any other recipe tell you otherwise. For the watermelon feta mint salad, try adding cucumber to the mix for another punch of fresh flavor. Like things a little spicy at times? Then sprinkle a teaspoon of ground chipotle, ancho, or other chili powder over the whole salad. Try substituting the feta cheese out for a different one like goat cheese.

Think about the different summer flavors and try to come up with something else that you want to pair with the watermelon.

To add more depth of flavor to this recipe, try grilling your watermelon before cubing it. The best method that I have found for this one is slicing the watermelon into 1 to 2-inch thick rounds and tossing those directly on a grill at medium heat. Give it a bit of a char on both sides, 3 minutes each, and then remove it from the heat. Cut it up and toss the salad as directed below.

And like I said at the start, you can also forgo making the homemade dressing for this and instead use a balsamic vinegar glaze as a drizzle on top of the salad. Just add 2 cups of balsamic vinegar to a small pot and cook for 20 minutes or so until thick.

So enjoy all of the flavors of summer in this delicious salad however you prefer it.

Watermelon Feta Mint Salad with Watermelon Dressing

Recipe by Marc PetersonCourse: Appetizers, Salads, SidesDifficulty: Intermediate

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Welcome summer to the table with this watermelon feta mint salad that is light, fresh, bright and everything summer should be.

Ingredients

• 1 large watermelon

• 2 tablespoons honey

• 1/2 cup olive oil

• 2 tablespoons white wine vinegar

• Pinch of salt

• Pinch of pepper

• 10 large mint leaves

• 8 large basil leaves

• 1 large red onion

• 2 cups crumbled feta cheese

Directions

• Cut and cube the watermelon into 1 to 2-inch pieces, then place all but 3 to 4 cups into the fridge
• Blend the 3-4 cups of cubed watermelon in a blender on high to get 2 cups of watermelon juice
• Combine the 2 cups watermelon juice with 2 tablespoons honey in a small pot over medium-low heat
• Let it simmer while stirring occasionally until it has reduced to between 1/2 and 1/3 of its original volume, about 40 to 50 minutes
• While that is simmering, chiffonade (thinly slice) the mint and basil leaves, chop the red onion, and store them in the fridge for later
• In a container with a lid (preferably a salad dressing shaker), combine the reduced watermelon and honey, olive oil, white wine vinegar, salt, and pepper and shake thoroughly
• Remove the remaining watermelon from the fridge and add it to a large bowl
• Add the sliced mint and basil, chopped onion, and crumbled feta to the bowl with the watermelon
• Toss together the salad, serve into individual bowls, and then top it with the watermelon dressing

The post Watermelon Feta Mint Salad with Watermelon Dressing appeared first on Do You Roux?.

Lemonade is nearly the perfect refreshing drink for summer. The lemons are bright in a way that seems to reflect the season. Add some mint and ice and now we’ve hit the jackpot with frozen mint lemonade.

My family had a lemon tree in the backyard growing up, so I have a deep fondness for lemonade. That tree would give such a crop of enormous lemons that we would have to get creative to use them all. And even after moving out when I still lived close I would drop by to pick up some lemons if needed. Did you know that lemon trees can have flower buds out at the same time the previous crop is still fruiting? We had lemons nearly year-round.

This drink feels like sitting on the porch in the late afternoon as the sun starts slipping down to the horizon. I’ve made it not overly sweet, to let the tartness of the lemons shine through alongside the cool mint. Blended together it turns into a lime green, mint-speckled concoction. For even more flavors of lemonade, try my rainbow lemonade recipe.

Pair this drink with food from the grill for supreme summer feasting. Burgers, grilled steak with gorgonzola, kebabs, halibut. Whatever you feel like grilling will work with this. So get ready to quench your thirst in the best way possible.

Making Mint Lemonade

Most interestingly, I peel the lemons like you would an orange. I’m not sure if many people would think to approach it this way. But it is fast, easier than juicing, and you use up as much of the lemon as possible. I do not know where or how I learned or decided to start doing this, but whenever I make frozen lemonades it is my go-to move.

So I’m a little lazy (maybe that’s where just peeling the lemons came from…) and don’t get the seeds out of the lemon before blending it up. The Vitamix I have can handle the seeds like a champ and chops them to smithereens. If your blender is not powerful enough, then you can either split the lemon open and fish out the seeds or use the juice of two lemons as a replacement.

But after peeling the lemons, all that you have to do is combine everything in the blender. Turn it on high and let it mix up. You may have to make some slight adjustments once it is in the blender. I recommend starting with smaller amounts of ice and then adding more if needed. Because if you add too much ice then you have to try and dilute it with a little water to get it to a pourable consistency.

If you somehow don’t drink it relatively soon after blending, the drink will start to separate and settle and melt. Just blend it back up again, or drink it like it is – it still tastes delicious. But usually, this is not a problem because it gets gulped down so quickly. Unless you’re having it outside and it is super hot. Some stirring or swizzle sticks can also help, letting you stir the drink back together as it starts to separate.

Note – for a large gathering you will definitely need to multiply the recipe and likely whip up several batches. It will be in high demand.

Frozen Mint Lemonade

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

This refreshingly thirst-quenching drink pairs lemonade with mint, ice, and the blender for the ultimate summer frozen mint lemonade.

Ingredients

• 1 large lemon

• 10 mint leaves

• 1/2 cup sugar

• 1/2 cup water

• 2 to 3 cups ice

Directions

• Peel the skin from the lemon like you would peel an orange
• Put the lemon, mint, sugar, water, and 2 cups of ice in the blender
• Blend on high until smooth, and then add more ice if necessary until it comes to a slushy yet pourable consistency
• Pour and enjoy

Notes

• If you let it sit, it begins to melt and the bottom will be all liquid with no ice. You can just put it back into the blender and blend it up again, adding ice if needed.

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