Some recipes don't need to be complicated to earn a place here.

This is literally watermelon, fresh mint, and water—but something about keeping a cold pitcher of fruit-infused water in the refrigerator makes drinking water feel a little less boring.

And when the mint comes straight from the garden? Even better.

Watermelon slowly releases its juice into the water, giving it a subtle sweetness and the prettiest pale pink color. Fresh mint adds a cool, herbal note that makes the whole thing taste ridiculously refreshing on a hot summer day.

No powders. No added sugar. No elaborate "detox" promises.

Just water with a little something extra.

Prep time: 5 minutes Infusion time: 1–2 hours Servings: About 4–6

• 1–2 cups fresh watermelon, cut into cubes
• A few sprigs fresh mint
• Cold filtered water
• Ice, optional

1. Add the watermelon. Place the watermelon cubes into the bottom of a large jar or pitcher.

2. Add the mint. Gently rinse the fresh mint and add a few sprigs to the watermelon. You can lightly press or clap the mint between your hands first to help release some of its natural oils, but don't completely crush it.

3. Fill with water. Pour cold filtered water over the watermelon and mint until your container is full.

4. Let it infuse. Cover and refrigerate for at least 1–2 hours. The longer it sits, the more watermelon flavor—and that gorgeous pink color—will make its way into the water.

5. Pour and enjoy. Serve cold, with ice if you'd like.

Watermelon is made up of roughly 92% water, which is part of what makes it such a refreshing summer fruit. It also naturally provides nutrients including vitamin C, vitamin A precursors such as beta-carotene, potassium, and the antioxidant lycopene.

Mint doesn't need to do anything miraculous here. It simply adds a fresh, cooling flavor that pairs beautifully with watermelon and can make plain water more enjoyable to drink.

And sometimes that's the whole point.

If adding fruit, herbs, citrus, or cucumber makes you reach for your water more often, that's a pretty practical little habit.

Once you start making infused water, it's easy to use whatever you already have around.

Try adding fresh lime for a brighter, slightly tart version; cucumber for an extra-crisp infusion; strawberries with the watermelon for more berry flavor; or basil instead of mint for something a little more unexpected.

You can also gently muddle one or two watermelon cubes before adding the water if you want a stronger watermelon flavor.

I like this best the same day or the following day.

Keep it covered and refrigerated. Because you're putting fresh cut fruit into water, I wouldn't leave the pitcher sitting at room temperature for extended periods.

If you're making a big batch, you can also remove the watermelon and mint after several hours and keep the infused water chilled.

Because most of the watermelon stays in the container rather than being eaten, the exact nutritional content of the water will vary depending on how long it infuses and how much fruit juice makes its way into each glass.

For the water itself, a serving is generally very low in calories, fat, sodium, and added sugar.

And if you eat the watermelon when you reach the bottom of the glass?

Consider that the snack at the end.

There are plenty of elaborate wellness drinks floating around the internet.

This isn't one of them.

I had watermelon. I had fresh mint growing in my garden. I had water.

So I put them together.

A couple hours later, the water had turned the softest shade of pink, the mint had infused into everything, and my regular glass of water suddenly felt like something I'd actually look forward to drinking.

That's enough of a reason for me.