Spa Water Recipes David Young-Wolff LA YOGA
Making spa water is fun and easy.

Infusions add fresh flavor to water so you can enjoy sipping it all day. Infusing also adds many water-soluble vitamins and minerals.

Lemon boosts the alkalinity of the water and helps you stay hydrated without retaining excess water.

Create great combinations to use your leftover fruits and herbs from the garden.

Staple items for infusions include lemon, cucumber, mint, watermelon, lime and strawberry.

Give yourself permission to be inventive and use leftover pineapple cores, celery or summer berries. Rosemary, tarragon, lemon balm, marjoram, and cilantro are great flavorful herbs. Scout around in an herb garden or peruse the farmers market.


Rosemary Ginger
1 gallon of water
1 inch piece of peeled ginger, sliced into thin strips
5 small sprigs of rosemary

Lemon Cucumber Lavender
1 gallon of water
1 large lemon, thinly sliced
1 small cucumber, thinly sliced
4 small sprigs of lavender


Place all the sliced fruits and veggies into the bottom of a large mason jar or glass pitcher.
Add the herbs, and fill the pitcher with filtered or spring water.
The water tastes best after steeping six hours, and will keep up to two days in the refrigerator.