#WaterTok. Perhaps you’ve been down this watery rabbit hole of “water recipes” and “water infusions.” Or, perhaps you’re lucky enough to have escaped it. WaterTok is the side of TikTok — and the internet at large — where folks like to dub themselves water chefs. They post their “waters of the day,” concocting neon-colored “waters” that are often packed with sugars, artificial sweeteners and dyes.
These recipes may have water as their bases, but they tend to be much closer to juices and sodas than to the crisp, refreshing hydration we at Mountain Valley Spring Water have known and loved since 1871.
This being said, we certainly understand the desire to switch things up at times. While nothing hydrates like water, especially the next-level goodness found in every bottle of Mountain Valley Spring Water, if you add a subtle kick to that water, a bit of oomph, a splash of zing, that’s water on a next-next level. That is water worth TikTok-ing about — or simply enjoying in quiet, device-free privacy.
If you want to elevate your water for maximum hydration, don’t bother with WaterTok. We have you covered. These seven Water of the Day recipes, which use both our still and sparkling spring waters, are sure to keep your thirst healthfully quenched and your taste buds happy.
But — first things first…
Recipes for infused waters: The basics
Infused waters are simple drinks that look anything but. A glass pitcher filled with Mountain Valley Spring Water, slices of orange and sprigs of basil takes family dinner up a notch, with very little work on your part.
While there are plenty of pricey contraptions that promise to make infused waters a breeze, the process is just as easy without them. All you need: a vessel, some water, some produce and some time.
The simplest way to make infused water is to place your ingredients into said water and let them sit. With juicy citrus fruits such as sliced lemons, oranges or limes, infusions can be done in minutes. Fresh herbs and denser produce, things like cucumbers or apples, need a bit more time — a few hours or even overnight.
The best infused water recipes rely on common sense: The longer the infusion lasts, the stronger its flavors will be. This is true of the sweet flavors of berries and fruits, and also of the bitter and acidic ones.
To make the most of your infused water recipe, time is of the essence.
Infused water recipes: How long to infuse?
The proper timing of an infused-water recipe depends on the ingredients being infused. Strongly flavored fruits, such as lemons and limes, will not need much time. The simplest and quickest fruit-infused water recipe requires nothing more than a splash of fresh citrus — squeeze, stir, sip, and that’s it.
If allowed to infuse for too long, citrus fruits can impart bitter flavors to the water. The white piths of citrus rinds can be especially acrid. Many infused-water recipes advise removing citrus slices after two to three hours to avoid this bitter fate. Some say to omit citrus rinds altogether and stick to the fruits’ pulpy flesh.
Quicker infusions: Soft fruits, such as watermelon, mango and kiwi, also infuse quickly. If left in the water too long, these fruits can go mushy and will be more difficult to strain.
Mid-range infusions: Berries, peaches and pineapples fall somewhere in the middle. They can tolerate longer soaks without falling apart or going bitter, or they can be removed sooner for a lighter, more subtle flavor.
Longer infusions: Heartier fruits and vegetables — apples, celery, carrots — require more infusion time. These ingredients can infuse overnight or even up to 12-18 hours.
Infused water recipes: 7 Days of Infused Waters for healthful, delicious hydration
Whether it’s our still spring water packed with juicy berries and verdant herbs or quick infusions of Mountain Valley’s Sparkling and Sparkling Essence spring waters, these seven recipes are sure to make your week a whole lot tastier — and so very hydrated.
Recipe 1: Infused Mountain Valley Spring Water with strawberry, basil and lime
Colorful, bright and lightly sweet, this water recipe is a year-round crowd pleaser.
Serves 4
Ingredients
- 5 cups Mountain Valley Spring Water
- 1 cup ice
- ½ cup cleaned, sliced strawberries
- 5-8 torn and bruised fresh basil leaves
- 1 lime, sliced thinly
- For garnish (optional): 4 fresh, whole strawberries; 4 sprigs basil
Directions
- Add ingredients to a large pitcher, then top with ice and water. Infuse in the refrigerator for 2 to 3 hours.
- Remove the lime slices and allow the remaining fruit to steep for 2 to 3 more hours or overnight.
- Strain/remove remaining produce before serving.
- Garnish each glass with a fresh berry and basil sprig before serving, if desired.
Recipe 2: Infused Mountain Valley Spring Water with citrus, mint, cranberries and ginger
This combination looks beautiful and tastes even better. The fresh cranberries add pops of color, just be sure to leave them whole so they don’t bitter up the party.
Serves 4
Ingredients
- 5 cups Mountain Valley Spring Water
- 1 cup ice
- 1 orange, thinly sliced + 2-3 extra slices
- 5-8 torn and bruised leaves of fresh mint
- 2-inch nob of fresh ginger, peeled and sliced
- 1 handful of whole, fresh cranberries
- For garnish (optional): 4 sprigs of fresh mint
Directions
- Add first 5 ingredients to a large pitcher, then top with ice and water. Infuse in the refrigerator for 2 to 3 hours.
- Remove the sliced ginger and orange, then allow the remaining produce to steep for 2 to 3 more hours or overnight.
- Strain/remove remaining ingredients before serving, then add cranberries and 2-3 fresh slices of orange to the pitcher for color
- Garnish each glass with fresh mint before serving, if desired.
Recipe 3: Infused Mountain Valley Spring Water with cucumber, jalapeño and peppermint
Cool with a kick of spice, this recipe gives us all the feelings, and we love it for that.
Serves 4
Ingredients
- 5 cups Mountain Valley Spring Water
- 1 cup ice
- ½ cup sliced cucumber
- ½ small jalapeno, seeded, deveined and cut into thick slices
- 5-8 torn and bruised leaves of fresh mint
- For garnish (optional): 4 slices of fresh cucumber, 4 sprigs of mint
Directions
- Add ingredients to a large pitcher, then top with ice and water. Infuse in the refrigerator for 2 to 3 hours.
- Remove the jalapeño and orange slices, then allow the remaining produce to steep for 2 to 3 more hours or overnight.
- Strain/remove ingredients before serving.
- Garnish each glass with fresh slices of cucumber and mint sprigs, if desired.
Recipe 4: Infused Mountain Valley Spring Water with mango, mint and ginger
Serves 4
Ingredients
- 5 cups Mountain Valley Spring Water
- 1 cup ice
- ½ cup mango
- 5-8 torn and bruised leaves of fresh mint
- 2-inch nob of fresh ginger, peeled and sliced
- For garnish (optional): 4 sprigs of fresh mint
Directions
- Add ingredients to a large pitcher, then top with ice and water. Infuse in the refrigerator for 2 to 3 hours.
- Remove the sliced ginger and allow the remaining fruit to steep for 2 to 3 more hours or overnight.
- Strain/remove remaining produce before serving.
- Garnish each glass with fresh mint before serving, if desired.
Now....add Sparkle! Infused Mountain Valley Sparkling Water Recipes
Due to the effervescent nature of sparkling water, these recipes do not need long infusion times. All those bubbles do the heavy lifting for you. These drinks can — and should — be made to order. Think of them as mocktails that just so happen to be wonderfully hydrating and free of sugar and sweeteners.
Recipe 5: Sparkling Blackberry Pomegranate water with lime and mint
Ingredients
- 8 ounces Mountain Valley Sparkling Blackberry Pomegranate
- 1 lime wedge
- 6 to 8 mint leaves, plus extra for garnish
- Ice
Directions
- In a pint glass, muddle the lime and mint
- Add ice and Mountain Valley Sparkling Blackberry Pomegranate, stir, garnish with more mint leaves, and enjoy
Recipe 6: Sparkling White Peach Water with blueberry and lemon
Ingredients
- 8 ounces Mountain Valley Sparkling White Peach
- 2 thin, circular slices of lemon
- 10 to 15 blueberries
- Ice
Directions
- Add blueberries to a pint glass and muddle until lightly mashed
- Top with ice and Mountain Valley Sparkling White Peach; place lemon slices between the ice and the walls of the glass, and enjoy
Recipe 6: Sparkling Key Lime Twist with watermelon and basil
Ingredients
- 8 ounces Mountain Valley Sparkling Key Lime Twist
- 2 chunks of seedless watermelon cut into 1-inch cubes
- 2 to 3 leaves of basil, plus extra for garnish
- Ice
Directions
- Add 1 of the watermelon cubes and basil to a pint glass and muddle
- Top with ice and Mountain Valley Sparkling Key Lime Twist, then add in the second watermelon cube and another leaf of basil for garnish; enjoy
Still craving more? Find more recipes featuring Mountain Valley Spring Water on our blog here.
