12 Traditional Indian Infused Water Recipes for Ultimate Hydration

4. Pomegranate-Rose Antioxidant Water

Pomegranate arils add colour, bite, and antioxidants that feel festive and bright. Add half a cup of arils and a teaspoon of edible rose petals or a few drops of rose water to a litre of water. Muddle the arils gently to release a hint of juice, then refrigerate for two to four hours. The floral perfume from rose petals makes this a gentle, elegant pitcher for afternoon guests or a quiet festival table. Pomegranate also has a naturally tart quality that makes plain water more interesting without added sweeteners. Use dried rose petals labelled for culinary use or single-origin rose water to avoid additives. If you prefer more body, strain a bit of the muddled juice into the pitcher. For a regional spin, add a small pinch of black salt to balance the sweetness. This recipe pairs well with light snacks or a fruit chaat.