Beverage infusers promise to flavor drinks with fresh produce with little fuss. Do they work?
How We Tested
We brewed water with lemon, grapefruit, watermelon, strawberries, and blackberries in four models: three pitchers with removable infusing columns and an infusing ball for use in any pitcher. We struggled to find a pitcher wide enough for the infusing ball, which barely held a cup of produce and was awkward to fill. The pitcher-style infusers all brewed fruity-tasting water, but two had skimpy infusing chambers, and the lid of one pitcher fell off when we poured, while the other’s column trapped liquid that leaked everywhere when we pulled it out, which you must do in order to pour. Only one model passed muster. It held nearly twice the fruit of the others, and with additional inserts for brewing tea and chilling drinks, it was also more versatile, making the investment a bit more worthwhile. (Otherwise we might just opt for a plain old pitcher and chunks of fruit to flavor our water.)
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