First, grab any pitcher, jar, or even a cleaned-out milk carton (no judgment, but maybe wash it twice). Size matters: you want enough water to quench a small village’s thirst—or just your own, for a Tuesday. Fill it to the brim with cold water. Hot water turns fruit into sad, mushy ghosts. We’re not making soup.
If you’re using tap water, let it chill for a minute to let that chlorine smell escape. Otherwise, your fruit water will taste like a swimming pool’s regret. Pro tip: filter it, but only if you want to feel fancy. Bad water is the villain of this story.
