Pineapple and mint water

Ingredients

• 12 leavesfresh mint
• 165 g (1 cup)fresh pineapple, cubed
• 2.4 litres (10 cups; about 80 ounces)water

Instructions

1. 1

   Bruise the mint

   Gently crush the mint leaves in your hand to help release their flavour.

2. 2

   Fill the jug

   Add the mint, cubed pineapple and water to a jug.

3. 3

   Chill overnight

   Refrigerate the jug overnight before serving, allowing the flavours to infuse.

What is pineapple and mint water?

This is water infused with fresh fruit and herbs rather than a sweetened drink. Fruit-infused waters are made in many places, with combinations shaped by local ingredients and taste.

Here, juicy pineapple brings a gentle fruity note, while mint adds a fresh aroma. The overnight chill gives both time to flavour the water.

Nutrition and macros by portion

The nutrition label shows one serving as written: 10 calories, 0g protein, 2g carbs, 0g fat.

The small amount of carbohydrate comes mainly from the pineapple; the water and mint contribute very little energy, and there is no meaningful source of fat or protein. Pair a glass with a meal that includes a protein-rich food and vegetables for a more balanced plate.

Choosing the ingredients

Pineapple: Use ripe, fresh fruit for the best aroma and a clean, sweet-tart flavour. Cut it into small cubes so more of its surface sits in the water.

Mint: Fresh leaves are important here; bruising them lightly helps release their scent without needing to chop them.

Bruising the mint

Gentle pressure is enough to release the mint’s aroma. Avoid crushing it into a paste, which can make the leaves look ragged and the flavour more assertive.

Infusion and flavour

Overnight chilling is the key waiting step in this method. The water should take on a subtle pineapple and mint flavour rather than tasting like juice.

Taste it before serving; the strength can vary with the ripeness of the fruit and the freshness of the leaves.

Serving the water

Serve it cold from the jug, with some of the pineapple and mint in each glass if you like. It works well alongside a meal or as a refreshing alternative to plain water.

Making a batch

The recipe makes 10 servings, so use a jug large enough to hold about 2.4 litres of water plus the fruit and leaves. Keep it covered while it chills to protect its fresh aroma.

Recipe notes & tips

• Choose a jug that can hold the full batch with room to add the fruit.
• Cut the pineapple into evenly sized cubes so they infuse consistently.
• Bruise the mint gently rather than tearing it into small pieces.
• Keep the jug covered in the fridge while the water infuses.
• Taste the water before serving and remove the fruit and mint if the flavour is strong enough.

Variations

• Cucumber and rosemary: Swap the pineapple and mint for sliced cucumber and a small sprig of rosemary.
• Watermelon and rosemary: Use cubed watermelon with rosemary for a different fruit-and-herb pairing.
• Citrus and mint: Add slices of lemon or lime alongside the mint for a sharper flavour.
• Berry mix: Infuse the water with a handful of lightly crushed berries instead of pineapple.
• Adjust the strength: Use more or less fruit to suit how pronounced you want the flavour.

Common mistakes to avoid

• Crushing the mint too hard: Bruise it gently by hand so it releases aroma without becoming pulpy.
• Using underripe pineapple: Choose ripe fruit for a more fragrant infusion.
• Skipping the chill: Refrigerate overnight as directed so the flavours have time to infuse.
• Leaving the jug uncovered: Cover it in the fridge to keep the water tasting fresh.
• Expecting a strong juice flavour: This is lightly infused water, so allow time and taste before serving.

How to store

Keep the covered jug in the fridge and use the infused water within 2 days for the freshest flavour. Remove the fruit and mint if they begin to look tired or make the water taste too strong; this drink is served cold and does not need reheating.

Frequently asked questions