Raspberry Orange Infused Water
Soft, fragrant, and quietly vibrant. Raspberries bring delicate berry notes while orange adds gentle sweetness — refreshing without turning into juice.
Prep Time : 10 min
Rest Time : 1- 4 hr
Servings : 16
10 min
1- 4 hr
16
Ingredients
Infusion Base
• 1 cup fresh raspberries
• Pulp of 2 oranges, seeds removed
• 60 g honey — this one on Amazon
• 2 pinches fine sea salt
Final Build
• 1 cup whole fresh raspberries
• 2 oranges, thinly sliced
• 3 L ice-cold water
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Directions
- Prepare the Fruit Base
Add the fresh raspberries and orange pulp to a large pitcher and gently mash them together just until the juices are released and the fruit breaks slightly, keeping visible structure and avoiding a purée, then add the honey and fine sea salt and stir thoroughly until the honey is fully dissolved and the base tastes soft and aromatic. - Dilute and Build
Pour in ice-cold water to reach a total volume of about 3.2 liters, add the whole raspberries and thinly sliced oranges, and stir gently to distribute without breaking down the fruit. - Infusion
Refrigerate for at least 1 hour for a light, fresh flavor; for a more expressive raspberry profile, let infuse up to 4 hours, but stop there, as longer contact makes raspberries flat, seedy, and dull. - Serve
Serve well chilled straight from the pitcher, or over ice if preferred, keeping the fruit in the water for aroma and visual clarity.
*Notes :
- Raspberries are fragile — aggressive muddling turns this into murky pink water.
- Honey is intentionally restrained to respect orange’s natural sweetness.
- Salt doesn’t make this salty; it sharpens fruit and prevents a hollow finish.
- This should taste like water with fruit presence, not diluted juice.
- Best consumed within 24 hours for peak freshness.
Nutrition Facts
( per ~200 ml serving )
Calories
~30 kcal
Protein
0 g
Fat
0 g
Carbs
~7 g
Calories
~30 kcal
Protein
0 g
Fat
0 g
Carbs
~7 g
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Raspberry Orange Infused Water
Ingredients
Method
- Add the fresh raspberries and orange pulp to a large pitcher and gently mash them together just until the juices are released and the fruit breaks slightly, keeping visible structure and avoiding a purée, then add the honey and fine sea salt and stir thoroughly until the honey is fully dissolved and the base tastes soft and aromatic.
- Pour in ice-cold water to reach a total volume of about 3.2 liters, add the whole raspberries and thinly sliced oranges, and stir gently to distribute without breaking down the fruit.
- Refrigerate for at least 1 hour for a light, fresh flavor; for a more expressive raspberry profile, let infuse up to 4 hours, but stop there, as longer contact makes raspberries flat, seedy, and dull.
- Serve well chilled straight from the pitcher, or over ice if preferred, keeping the fruit in the water for aroma and visual clarity.
Notes
- Raspberries are fragile — aggressive muddling turns this into murky pink water.
- Honey is intentionally restrained to respect orange’s natural sweetness.
- Salt doesn’t make this salty; it sharpens fruit and prevents a hollow finish.
- This should taste like water with fruit presence, not diluted juice.
- Best consumed within 24 hours for peak freshness.