This document provides recipes for 12 fruit-infused water combinations using the FruitFuzer water bottle. The recipes include ingredients and instructions for infusing water with fruits like grapes, pineapple, mango, cucumber, jalapeno, strawberry, mandarin oranges, Meyer lemon, apple, and mint leaves. Most recipes recommend infusing the ingredients in water in the refrigerator for several hours to allow the flavors to blend before drinking.

1. RECIPE

2. www.fruitfuzer.com 2
FruitFuzer is a product of our family owned company based in
Raleigh/Cary North Carolina, USA. We strive to make the U.S. a
healthier country and we want your involvement.
Our mission is for you to ENJOY drinking more water with our fruit
infused water bottle.
The benefits of drinking more water are many and when you infuse
water with your favorite fruits, herbs and teas, the benefits are
increased exponentially.
RECIPE

3. www.fruitfuzer.com 3
Grape Pineapple
 6 organic red grapes,
 1 pineapple spear
Infuse in the refrigerator or for 4 to 24 hours. Longer infusion ion
times will result in a more potent flavor. Serve cold.
Because grapes are not as flavorful as the pineapple, you can use as
many as you would like, but 6 works well for this size of container. Be
sure to use organic grapes and to cut them in half so that their juices
can escape. Bonus: the grapes are still tasty after being infused and
you cancan eat them after you are have finished drinking your water.
This recipe is easy to scale up. The key is to not use too much
pineapple because it will dominate the flavor of the grapes. A good
rule of thumb is to use 6-8 grapes for every wedge of pineapple.
RECIPE

4. www.fruitfuzer.com 4
Mango Mint
 2 sprigs of fresh organic min (or about 8 small leaves)
 ½ mango, with the skin cut off and divided into pieces (about 6)
Combine the mint and mango with water and let thee infusion sit for
3-4 hours at room temperature. The warmer temperature helps the
ingredients’ flavors intensify more quickly. You can also o infuse in
your refrigerator for up to 12 hours. When ready to o drink your
mango mint master piece, simply stick a straw right into o the jar and
enjoy!
After infusing and drinking, you can try to eat the mango pieces. I
found that the infusion process had made them softer than when I
had started.
RECIPE

5. www.fruitfuzer.com 5
Cucumber Jalapeno Mint
 3” of cucumber, sliced
 ½ jalapeno pepper, de-seeded
 1 sprig of organic mint leaves
To de-seed a jalapeño, cut off the pepper’s top, then en cut the
pepper in half. Wear a latex glove or cover your thumb with plastic
wrap, and run n your thumb down the length of the pepper, removing
all seeds and the pith. Combine the ingredients in a container and
cover with cold water. Infused for 4-24 hours in the refrigerator.
Longer infusion times will result in stronger flavors.
If you are worried about this infused water recipe being g too spicy,
you can reduce the amount of pepper you add. . However, mint and
cucumber have amazing cooling properties in the mouth (and body),
and they work well to balance the spiciness.
This infused water tastes delicious with East Asian food, which uses
similar ingredients. I took the picture for this post at my favorite
Vietnamese restaurant. When I looked down at my spoon of pho,
there was a sweet little surprise for me!
RECIPE

6. www.fruitfuzer.com 6
Strawberry Jalapeno
 3 organic strawberries
 ¼ -½ of a jalapeno pepper
Cut the tops off of thee strawberries and slice them into two for
maximum surface area. Use a plastic glove or piece of plastic wrap
over your thumb to de-seed the pepper. Fill with cold water and
infuse in your refrigerator for 3-12 hours. Enjoy cold.
A note about spiciness: 1/2 of a jalapeño pepper will produce a spicy
water! If you typically eat spicy foods, you’ll have no problem with the
flavor of 1/2 of an infused jalapeño pepper. On the other hand, 1/4
/4 of a pepper produces a very faint spiciness…almost too little to
taste. If you have sensitive taste buds, use 1/4 pepper.
Also, the longer you infuse the water, the spicier it will become.
Luckily, the strawberries’ sweetness always helps to cut the flavor.
RECIPE

7. www.fruitfuzer.com 7
Mandarin, Basil & Black Tea
 3 organic strawberries
 ¼ -½ of a jalapeno pepper
Looking for an infused water that revs your metabolism and fends off
afternoon tiredness? With the help of a little caffeine from black tea,
this infused water recipe will really kick start your engine. Despite its
long name, this water is easy to make and infuses at room
temperature in only 2 hours. The overall taste is slightly y earthy and
floral. It’s an interesting mix of flavors that will stimulate your taste
buds, as well as your our synapses.
Combine ingredients s with filtered water and infuse at room
temperature for 2-3 hours. Pour over ice or enjoy as is.
It’s important to infuse this recipe at room temperature because of
the tea. Tea does not infuse well in cold temperatures, which is why
we are always pouring hot water over it! However, infused at room
temperature, black tea is a pleasant, antioxidant-rich ingredient. The
infused tea will also contribute a little caffeine, but less than your
normal iced tea and certainly less than coffee.
RECIPE

8. www.fruitfuzer.com 8
Mandarin Hibiscus
 3 mandarin oranges, sliced in half
 1 tbsp hibiscus flowers (or 1 hibiscus tea bag)
You will need some loose leaf hibiscus, which you can purchase at
Whole Foods or on Amazon (here’s a great deal on a 1-lb pound bag
of organic hibiscus flowers, which h have a long shelf life). You can
also use hibiscus tea, though it is not as flavorful or fresh as the dried
flowers. The hibiscus will infuse quickly and will add a lot of flavor and
color to your infused water. It’s a great ingredient to have handy.
Add filtered water and infused in your refrigerator for 3--5 hours.
Strain through a metal strainer and drink shortly after. If you can’t
drink the whole e water, simply strain the ingredients out and keep
the infused water in the fridge. It’s important to not over-infuse the
hibiscus as it can become overwhelmingly potent.
RECIPE

9. www.fruitfuzer.com 9
Meyer Lemmon & Mandarin
 2 Meyer Lemons, ends removed & sliced
 4 mandarin oranges, peeled & halved
Are you missing fresh fruit flavors in your infused water because of
the season? Not to worry! Winter is prime season for Meyer lemons
(sweet lemons) and mandarin oranges (al also called tangerines).
When combined, these two fruits create a zippy, sweet flavor that
tastes like sunshine on your tastebeds.
Bonus: mandarin oranges are typically inexpensive and can be
purchased in large quantities. Combine with fresh water and infuse
for 2-6 hours. You can remove the lemon peel if you are concerned
about bitterness. Both Meyer lemons and mandarin oranges are
naturally sweeter than regular lemons and oranges, but if you infuse
for too long with the lemon peel on or if you find the finished flavor
to be too tart, add a teaspoon of high quality maple syrup for a more
palatable flavor. Be sure to cut off the e ends of the lemons to avoid
the extra bitterness from the rind. You can squeeze the juice from the
cut ¬ off lemon ends into your mixture. To peel a mandarin orange or
tangerine, start at the e top and work your way down. Some people
can peel a mandarin orange in a single, beautiful coil, but do whatever
works for you.
RECIPE

10. www.fruitfuzer.com 10
Apple Cinnamon
 ¼ Gala (or red) ) organic apple, sliced thin
 1 cinnamon stick
So satisfying and stimulating to the senses, this infused water recipe is
very easy too make and requires a short infusion on time. It’s the
perfect drink k for those 65 degree days when you want something to
warm m you up inside, but don’t feel like making hot tea. Cinnamon is
also excellent for regulating blood od sugar and improving alertness
and concentration.
Cover the ingredients with cold water, then put the mixture right into
the fridge. Cold water and temperature is important to keep the apple
slices from turning brown. Infuse e for 4-24 hours (the longer, the e
better because apples do not infuse as readily as other fruits). Before
you are ready to drink or serve the water, let it sit out at room temp
for a half an hour. For this particular infusion, you’ll get loads more
flavor from room temperature water than cold water. Another tip is to
slice your apple thinly. Thin apple slices provide the most surface
area for juices and flavor to seep out into the water. Oh, one more tip:
when you drink the water about 2/3r2/3rds of the way down, refill
with cold water and stick the Ball jar back in the fridge for a couple of
hours. The second infusion will almost be as flavorful as the first.
RECIPE

11. www.fruitfuzer.com 11
Orange Pineapple
 ½ pineapple, quartered
 1 orange, sliced with peel on
Fill with ice and water. For the best flavor, infuse for 2 hours ours
before serving. And when the mixture runs down to the e halfway
point of the dispenser, simply fill with more ice and water. You can
infuse
Tip: be sure to layer your pineapple on the bottom of the dispenser.
Pineapple e is more solid than sliced orange, and will not clog your
dispenser for this reason.
If you are making this infused water in a smaller container such as a
water bottle, try using one pineapple spear + 1 thick orange slice, e,
cut in half.
Enjoy this special water all summer long! It is so refreshing with ice.
You’ll love it.
RECIPE

12. www.fruitfuzer.com 12
Pineapple Mint
 2 pineapple spers (approx. 1” x 4”)
 1 sprig of mint (66-8 leaves)
You may not think these e two flavors would go together, but they
combine to o form a delicious drink that will quench your thirst like
nothing else on a hot summer day.
A couple tricks: it’s best to infuse pineapple for 8-12 hours ours.
Unlike melons that release their juices quickly, pineapple needs more
time to infuse. Also, be sure to tear or crush the mint leaves to release
their natural oils.
Infuse in the refrigerator for 8 hours or overnight. Strain before
serving and enjoy!
RECIPE