How to Infuse Your Water with the CamelBak Relay Pitcher

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tereI’m a water filter snob. I don’t know what it is, but I’m particularly sensitive to the taste of filtered water. I know, I know, but this can be the difference between me hydrating properly or reaching for something slightly less hydrating, like a tasty iced tea or kombucha. While those are great options, there’s absolutely nothing for your skin, mood, digestion, blood building and your overall health – like water!


The CamelBak Relay water pitcher is one of the best filters in the whole world – and trust me, I have tried them all. From the frustrating Britta style (where the filter’s routinely slip or fall off) to the Drop (which, while awesome and highly portable, has it’s own set of probs, bob), I’ve been through a ton of different kinds of water filters, each with their own pros and cons.



The CamelBak Relay has won my heart, my fridge and the #1 place as the best filter EVER. Plus, it’s extremely fast. I mean INSTANT. CamelBak says it’s 10 times faster than any other water filter on the market, and I would have to agree. I have never seen anything like it!


Plus, an added bonus – an extra filter! When you pour the water through the sprout, the Relay filters it again! So great! This makes sure that your water is at its purest form, which is extremely reassuring. You can take this on a hike and fill it up at the stream, or take it outside and make fresh tasty lemonade, or infused fruit water, like I did recently!


To infuse your water:

  • Fill up your CamelBak Relay Pitcher at the sink.
  • In a separate pitcher, add fruit or veggies to your infuser or straight into the water.  Cucumber, strawberries, lemon, ginger and mint are all great to make a tasty beverage!
  • Add the water from your CamelBak Relay Pitcher.
  • Add ice and leave in the sun to infuse for fifteen minutes to half an hour.
  • Drink up and enjoy!




Have you tried anything from CamelBak?  

Do you infuse your own water?

I’d love to hear how you stay hydrated, my loves!

With Love,