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What’s more refreshing than a glass of chilled water after a spa treatment or a workout? Nothing, you say? Well, you’re mistaken (kind of). Infusing a plain jug of water with fruit and spices means more antioxidants, added vitamins and a refreshing treat for your taste buds! At Turning Stone Resort, in Verona, NY, the award-winning Ska:na Spa mixes up different flavors of its signature infused water each season. And, if you can’t make it to Turning Stone’s swoon-worthy spa, there are plenty of infused-water combinations you can try at home! All you need is an inexpensive infusion pitcher and one of the recipes below (we love the ginger-pear version on a wintry day like today). Enjoy!

Photos courtesy of Turning Stone Resort Casino

{From left}

Tangerine-Fennel-Thyme Water

1 gallon water

12 tangerines (zest peel before slicing)

8 sprigs thyme

2 bulbs fennel, shaved

Combine all ingredients in pitcher. Allow to cold steep for 6 hours. Strain through fine mesh strainer. Fill pitcher with tangerine-fennel-thyme water. Garnish center cylinder with slices of tangerine, fennel and thyme sprigs.

Apple-Pomegranate-Rosemary Water

1 gallon water

10 apples, sliced

15 pomegranates (seeds only), muddled

1/2 cup rosemary, chopped

2 lemons, juiced

Combine apple slices, muddled pomegranate seeds, rosemary and water. Allow to cold steep for 6 hours. Strain through fine mesh strainer. Fill pitcher with apple-pom-rosemary water. Garnish center cylinder with lemon juice, pomegranate seeds, apple slices and rosemary sprigs.

Ginger-Pear Water

1 gallon water

10 pears, sliced 1/8 inch

1/2 cup ginger, peeled and sliced 1/8 inch

Combine all ingredients in pitcher. Allow to cold steep for 6 hours. Strain through fine mesh strainer. Fill pitcher with ginger-pear water. Garnish center cylinder with slices of ginger and pear.