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  2. 6 infused water recipes to sip on this spring - AOL

    www.aol.com/article/lifestyle/2019/03/25/6...

    This summer, stay hydrated and refreshed with these yummy fruit flavored water recipes that you can make at home. Skip to main content. Lifestyle. 24/7 help. For premium support please call: ...

  3. Fruit2O - Wikipedia

    en.wikipedia.org/wiki/Fruit2o

    Fruit 2 O. Fruit2O, formerly manufactured by Kraft, is a lightly flavored, non-carbonated water beverage introduced in 1999. Fruit2o was introduced to compete not only with the bottled water market but also with the soft drink market. Sunny Delight Beverages purchased the Veryfine Products line from Kraft in 2007. [1]

  4. Fruitopia - Wikipedia

    en.wikipedia.org/wiki/Fruitopia

    Fruitopia. Fruitopia is a fruit-flavored drink introduced by the Coca-Cola Company 's successful Minute Maid brand in 1994 and targeted at teens and young adults. According to New York Times business reports, it was invented as part of a push by Minute Maid to capitalize on the success of Snapple and other flavored tea drinks.

  5. Shrub (drink) - Wikipedia

    en.wikipedia.org/wiki/Shrub_(drink)

    Shrub (drink) A peach shrub. In terms of mixed drinks, shrub is the name of two different, but related, acidulated beverages. One type of shrub is a fruit liqueur that was popular in 17th and 18th century England, typically made with rum or brandy and mixed with sugar and the juice or rinds of citrus fruit. [1] [2] [3]

  6. Squash (drink) - Wikipedia

    en.wikipedia.org/wiki/Squash_(drink)

    Squash (drink) Squash (sometimes known as cordial in British English, dilute in Hiberno English, diluting juice in Scottish English [1] and water juice in the Northern Isles of Scotland), is a non- alcoholic beverage with syrup used in beverage making. It is usually fruit-flavoured, made from fruit juice, water, and sugar or a sugar substitute.

  7. Infusion - Wikipedia

    en.wikipedia.org/wiki/Infusion

    Infusion is a chemical process that uses botanicals (typically dried herbs, flowers or berries) that are volatile and release their active ingredients readily in water, oil, or alcohol. In this process, a liquid is typically boiled (or brought to another appropriate temperature) and poured over the herb. After the herb has been allowed to steep ...

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