Cantaloupe Basil
Essential Oils

Cantaloupe and Basil Infused Water

Cantaloupe Basil

Infused water is all the rage at the moment, and with the combined flavors of cantaloupe and basil, you’re sure to get a kick out of this easy-to-make, and really refreshing, drink! It, much like the strawberry lavender spritzer we made a couple of weeks ago, really is delicious!

Thankfully, great tastes like these don’t require a lot of hard work. All you need are a few fresh ingredients, your always convenient- and perfectly potent- essential oils, and boom! You’re set.

So let’s make something to help cool us all down on this unusually warm spring day!

Here’s what you’ll need to make your own cantaloupe and basil infused water at home:Cantaloupe Basil

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  • Using an absolutely fabulous blender, like the  nutribullet,, purée the cantaloupe until smooth.

  • Set a fine-mesh sieve over a large bowl; and line the sieve with cheesecloth.
  • Strain the purée into the bowl by gathering the cheesecloth into a bundle and squeezing any remaining juice into the bowl. You may need to repeat this step several times, as there will be lots of fruit, but don’t throw the fruit away just yet! Put it in a separate bowl and set aside for an additional recipe later. As for the cantaloupe juice, put it in one big pitcher.
  • After you’ve got more or less 5 cups of cantaloupe juice, add the lemon juice, basil, and 2 cups water to a pitcher. Let steep about an hour before pouring into individual glasses then, drink up! Cantaloupe and basil, what a blend!

    As for the remaining cantaloupe, put into a silicon ice cube tray and freeze. Now, it’s ready to become  a perfect chill addition to any spring -or summer time- smoothie! For starters, you can substitute cantaloupe for the mango in our very own version of Sunshine Day Smoothie, or try it any of our other super smoothie combinations for added pizzazz!

    Note: Although we at The Blessed And Busy Family pride ourselves on our wide variety of mouth watering recipes, we all run into time crunches now and again and need something even faster than the average cup of, well, infused water. In cases like this, use a melon baller for the cantaloupe, and place the balls into a water infuser, such as this one! Simply add your oils and lemon juice, and voila! No purees (or cheesecloths!) needed. Enjoy!


Credit: This recipe was originally published by BonAppetit. Although we’ve tweaked it a bit, all credit goes to them.

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