Created by The Bariatric Nutrition Team

Try some of these fun and flavorful ways to get in your 64 ounces of fluid each day!

Citrus Cucumber Water
1 large lemon, sliced
1 large lime, sliced
1 large orange, sliced
1 large cucumber, sliced
1 half-gallon of water

Place all the sliced fruit and cucumber in a large pitcher and add water. Refrigerate for two hours to allow flavors to infuse, and then serve over ice.

Cucumber Herbal Water
5 cups water
10 thin slices of cucumber
2 lemon slices
2 sprigs of fresh mint
3 sprigs of rosemary

Put water in pitcher and add lemon and cucumber slices. Crush mint and rosemary to release flavor, and then add to the pitcher. Refrigerate for several hours. Serve over ice in tall glasses garnished with a lemon wedge.

Cucumber Melon Water
1 large cucumber, sliced
¼ honeydew melon, cubed
¼ cantaloupe, cubed
1 half-gallon of water

Place cucumber and melon in a large pitcher and add water. Refrigerate for two hours, and then serve over ice. Garnish with 2 melon balls skewered on a swizzle stick, if desired.

Honeydew Lime Water
2-3 slices of ripe honeydew melon
1 lime, sliced
4 sprigs of fresh mint
1 half-gallon of water

Add melon slices, lime slices and mint sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses.

Herb and Berry Flavored Water
1 cup fresh blueberries, lightly crushed
2 sprigs of rosemary, lightly bruised
1 half-gallon of water

Add blueberries and rosemary sprigs to a large pitcher. Fill with water and refrigerate 2-4 hours.

Lemon Lavender Water
3 large lemons, sliced
¼ cup fresh lavender
1 half-gallon water

Add lemon slices and lavender to pitcher. Pour water over both and refrigerate for 2 hours. Serve over ice and garnish with a sprig of lavender.

Frozen Fruit Water
2 cups frozen apple chunks, grapes, or berries
1 half-gallon of water

Add frozen fruit to a pitcher; pour water over fruit and let sit at least 30 minutes in the refrigerator. Stir to distribute fruit flavor and serve in glasses with some ice cubes.

Lemon Basil Water
4 lemons, sliced
1 ½ cups firmly packed fresh basil leaves
6-8 cups water
6-8 cups ice cubes
Fresh basil leaves for garnish

Add frozen fruit to a pitcher; pour water over fruit and let sit at least 30 minutes in the refrigerator. Stir to distribute fruit flavor and serve in glasses with some ice cubes.

Place lemon slices in a large pitcher. Rub the basil leaves between the palms of your hands to bruise the leaves slightly. Add to the pitcher with lemon and pour in the water. Cover and chill 1–8 hours.

Strain lemon–water mixture and discard herbs. Divide lemon slices and additional basil leaves equally among 6–8 glasses. In each glass, add 1 cup of ice cubes and fill with lemon water.

Citrus Cilantro Water
1 lemon, sliced
1 lime, sliced
1 orange, sliced
¼ cup cilantro leaves (optional)
1 half-gallon of water

Add citrus slices (and cilantro leaves, if desired) to a large pitcher; fill with the half-gallon of water and refrigerate 2 hours. Serve in ice-filled glasses. Garnish with your favorite citrus slice (and a sprig of cilantro, if you’re using that).

Orange Mint Water
3 large oranges, sliced
10 mint leaves
1 half-gallon of water

Put sliced oranges and mint leaves in pitcher and add water; refrigerate for 2 hours to infuse flavors. Pour over ice and garnish with a sprig of mint and orange slice.

Watermelon Basil Water
2 cups seedless watermelon, cubed
10 basil leaves
1 half-gallon of water

Pour water over melon and basil. Refrigerate for 2 hours, serve over ice, and garnish with a sprig of fresh basil.

Mixed Fruit Water
1 apple, cut in wedges
1 pear, cut in wedges
1 lemon, sliced
1 orange, sliced
4 large strawberries, sliced
1 handful raspberries
1 handful mint leaves
1 half-gallon of water

Add all fruit and mint to a large pitcher. Add cold water and refrigerate for 2 hours. Serve in tall glasses over ice.