Name: Grapefruit, Blackberry, and Sage Water
Total time: PLACEHOLDER
Ingredients: ½ grapefruit , sliced thin, plus extra for garnish; 1 cup blackberries , plus extra for garnish; 2 tablespoons fresh sage leaves , plus extra for garnish; 8 cups water , divided

Why This Recipe Works

Grapefruit gave this water some welcome acidity tinged with bitter notes from the oils present in the peel, which we left on during muddling. Sage offered a complex herbal quality that is both aromatic and grassy. Our final ingredient was blackberries, which provided beautiful color and a sweet flavor to offset the bitter grapefruit, plus they were easy to mash. To allow the herbaceous flavor of this water to hold its own against the strong citrus and berries, we used fresh sage. Together the ingredients played off each other and combined their sweet-tart notes and woodsy herb elements.

Before You Begin

Be sure to seek out unbruised sage and good-quality ripe blackberries. The grapefruit should not be damaged or bruised. Do not infuse for longer than 1 hour, as the grapefruit steadily takes over the other flavors. For ideal flavor, enjoy this infused water on the same day of its preparation.

Instructions

Combine grapefruit, blackberries, sage, and 1 cup water in 8-cup liquid measuring cup or large bowl. With potato masher or muddler, muddle fruit until broken down and all juice is expressed, about 30 seconds. Stir in 3 cups water. Cover and refrigerate until flavors meld and mixture is chilled, 30 minutes to 1 hour.

Strain infused water into pitcher, pressing on solids to extract as much juice as possible. Discard solids. Stir in remaining 4 cups water and garnish with extra grapefruit, blackberries, and sage. (Water can be stored in refrigerator for up to 1 day; garnish with extra grapefruit, blackberries, and sage just before serving.) Serve in ice-filled glasses.