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Frozen Fruit Water

Debra Redalia


I just took these two glasses of frozen fruit water out to Larry who was working in the sun and he drank both of them right up. “MMMmm this is nice!” he said.


We live in a climate known as “coastal” where it’s pretty termperate most of the year. We often wake up to foggy skies or the fog comes in late in the afternoon, but in the spring days are cool even during the sunny part of the day.

Last week suddenly it was HOT and I was unprepared for the dehydration. But I should have been ready. It was right at the change of season from Spring to Late Spring/Early Summer.

I really wanted to drink something cold and sweet but I didn’t want a soda or iced tea with any kind of sweetener.

What came to me was what I am calling “frozen fruit water.”

I have been exploring a book called Infused Waters, which has directions for 50 simple ways to infuse water with the benefits of various fruits, vegetables, herbs and spices. Some of the recipes are like making tea, adding the infusers to hot water and steeping, and others add the infusers to cold water and let them sit for at least two hours. I found that the flavors get much stronger if you let them sit overnight.

Anyway, I decided I wanted to experiment with this and thought I would jus start at the beginning and try one of the recipes in the book each day. But what I found was they were in no kind of order regarding season, and some were hot and some were cold so they didn’t correspond to the weather, and I just gave up. I think I need to write my own book on the subject that follows the seasons.

But what happened out of this was I got to my hot day and I was thirsty and I wanted something cold and fruity. And I remembered that my freezer was full of frozen fruit that we had bought more that a year ago at the beginning of the covid lock-down. We weren’t sure we would be able to get fresh fruit, so we bought all the frozen fruit we could fit in the freezer. And it was still there, a year later.

I opened a bag of frozen mangoes and it was covered with ice crystals. But I decided to see if it would work as an infusion and it was amazing.

I put about a half cup of frozen mango chunks in a tall glass and filled it with water.

Just a few minutes later I took a sip and the flavor of the mango had already infused the water. It was exactly what my body wanted. No sweetener needed.

After I drank the glass of water I had chunks of mango left in the glass. So I tasted one and the frozen fruit was now defrosted but cold and ready to eat. So I ate it. And then I made another glass because it was so satisfying.

I’m going to be drinking this all summer.

Now I am not a big fan of frozen fruit in plastic bags in general. It would be much better environmentally to buy fresh ripe fruit from the farmer’s market and freeze it yourself. But if that’s not possible for whatever reason, it’s better to drink frozen fruit water with fruit from a plastic bag than drink sodas or other summer drinks that require sweeteners.

And I’m also going to take some tips from the infusion book and infuse some waters with ginger, mint, and other herbs that I can add to my frozen fruit water. Ginger-infused water is delicious.

I’m all ready for summer hydration now.

[All this said, I also want to remind you that your body needs plenty of plain water as well.]

This isn’t quite the same thing, but I couldn’t resist showing you this fruity summer drink made from saved pineabpple skins and hibiscus flowers.