The importance of drinking plenty of water is one nutrition fact with which few would argue. Trying to take in enough of it during the day is the challenge. Here’s something that may get you and your kids to want to down a few extra glasses: fruit water.

Ok, so it’s not exactly a Shirley Temple, or a Bellini for that matter, but it is a notch above ordinary tap. And it won’t set you back the couple of bucks it costs to buy flavored water in the market, or waste a plastic bottle. Best of all, this version uses up what you already have, requiring not a cent extra to make.

I got the idea while trimming a melon. Instead of sending the peel to the compost heap, I plunked it into a pitcher of water and let it stew in the fridge for a couple of hours. Even the little bit of fruit clinging to the peel flavored the water with a subtle melon taste that was very refreshing over ice.

This little experiment has given rise to all sorts of possibilities: mango pits and peels, cucumber peels and seeds, pineapple skins, the trimmings from fresh mint, fresh ginger peels, lemon rind, grapefruit and orange peels, and so on. Best is fruit that isn’t treated with waxes or pesticides. Whatever fruit you do use, be sure to give it a hearty scrub on the outside first. Once it’s done steeping, you may want to pull out or strain out the peels before drinking.

Finding fruit waters that your family likes may take a bit of trial and error, but there’s no drawback here. If the water gets a thumbs down, use it to wash the dishes; it will make your pots and pans feel positively pampered.