Strawberry Mint Water

Name: Strawberry Mint Water
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz (340 g) fresh strawberries, ripe and fragrant, hulled and halved (or quartered if very large); ½ cup (12 g) fresh mint leaves, preferably spearmint or peppermint, lightly bruised (gently slapped with your palm to release oils); 4 cups (950 ml) cold filtered or bottled water, ice-cold; 2 tbsp (30 g) honey, at room temperature; ice cubes (for serving), as needed

From the MyKitchenBank Kitchen

A light, naturally sweetened infused water that combines fresh strawberries and fragrant mint for a refreshing mocktail. This simple recipe lets the fruit and herbs shine with minimal preparation—perfect for summer afternoons, garden gatherings, or anytime you want a healthier alternative to sugary drinks. The honey adds gentle sweetness that won't overpower the delicate flavors.

Prep: 10 min
Cook: —
Wait: 2 hr
Total: 2 hr 10 min
Makes: 1 quart (about 4 servings)

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Steps

Before you start

Use ice-cold water for the best chill
Choose ripe, fragrant strawberries—their quality will shine in this simple drink
Chill your pitcher or serving glasses beforehand if time allows
Prepare mint leaves gently to avoid bruising and releasing too much color before infusing

1
Prepare fruit and herbs
- Rinse the strawberries under cold water and gently pat dry.
- Hull each strawberry and halve them (quarter any that are particularly large, as smaller pieces infuse faster and more evenly).
- Rinse the mint leaves and pat dry.
- Gently place each mint leaf in your palm and slap it once to lightly bruise it and release the aromatic oils—do not crush or macerate it heavily, as this can turn the leaves dark and muddy the flavor.
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Ready when: Strawberries are halved or quartered, mint leaves are lightly bruised but still intact
Tip: Don't over-bruise mint—just a gentle tap is enough to open the leaf and release fragrance without darkening it or creating a bitter tea-like flavor
2
Layer ingredients in pitcher
- Pour the cold water into a 1-quart pitcher.
- Add the honey and stir gently until it dissolves completely (the cold water will dissolve it slowly but fully).
- Add the halved strawberries first, then top with the lightly bruised mint leaves, distributing them evenly throughout.
- Do not press down on the fruit or mint.
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Ready when: Honey is fully dissolved and all ingredients are layered in the pitcher
Tip: Dissolve the honey before adding fruit and mint so it distributes evenly without needing to stir once infusion begins
3
Infuse and chill
- Cover the pitcher loosely (or leave it uncovered) and place it in the refrigerator for at least 2 hours.
- The strawberries will gradually release their color and subtle sweetness into the water, while the mint imparts a cool, herbal note.
- You can infuse for up to 4 hours for a deeper flavor, but avoid longer times as the mint may become overly strong and the strawberries may turn the water too intense or slightly fermented-tasting.
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Ready when: Water has turned a pale to medium pink and smells pleasantly of strawberries and mint; flavor is balanced
Tip: Infuse for at least 2 hours but no more than 4 to keep flavors fresh and prevent the mint from becoming medicinal-tasting
4
Strain and serve
- When ready to serve, use a fine-mesh strainer or cheesecloth to strain out the strawberries and mint leaves.
- Pour the infused water into chilled glasses filled with fresh ice cubes.
- If you prefer, you can leave a few strawberry pieces or a sprig of mint in the glass for visual appeal.
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Ready when: Water is strained clear of solids; drink is icy cold and ready to serve
Tip: Chill your glasses in the freezer for 10 minutes before serving for a more refreshing first sip

Good to know

Tips

For a more pronounced strawberry flavor, choose locally grown, peak-season berries—supermarket strawberries are often bred for appearance over taste
If your strawberries are mild in flavor, increase the quantity to 14–16 oz (400–450 g) for a more vibrant infusion
Don't throw away the infused strawberries and mint—they're edible and make a delightful snack or can be pureed into a light fruit sauce
Make a larger batch (double the recipe) and store in glass bottles in the refrigerator for a week's worth of refreshing drinks

Make ahead

Prepare the infused water up to 4 hours ahead and keep it covered in the refrigerator. Strain just before serving for the best flavor and clarity.

Storage & reheating

Refrigerate the infused water (strained) in a covered pitcher for up to 2 days. The flavor will continue to develop slightly but will remain fresh. Do not freeze. If not strained before storage, use within 24 hours to prevent overly strong flavor or spoilage of the fruit.

Substitutions

honey → agave nectar or maple syrup. Use the same quantity (2 tbsp / 30 g) for a similar level of sweetness with a slightly different flavor profile
fresh mint leaves, preferably spearmint or peppermint → fresh basil or lemon balm. Use the same quantity and preparation method; basil will add a more savory herbal note while lemon balm brightens the drink
fresh strawberries, ripe and fragrant → fresh raspberries or blackberries. Use the same weight (12 oz / 340 g); these berries will infuse a slightly different color and more tart flavor
cold filtered or bottled water → sparkling water or club soda. Use the same quantity; add it just before serving to maintain fizz, and the drink becomes a light strawberry-mint spritzer