Now that summer’s here you’re no doubt enjoying its bounty. Here’s a way to enjoy fresh fruits (and vegetables) in a new and refreshing way.
Infused water is not only delicious it’s easy to make. You can practically use anything that’s fresh and in season. It’s best to use organic produce whenever possible. Start by choosing what flavor you want, wash and chop your produce and simply add it to your clean filtered water.
Infusing can take place at room temperature for about two hours, but to prevent bacteria growth infusions should be stored in the fridge if soaking for longer than a couple hours. No fancy vessel is needed but it’s best to use glass whenever possible for infusing. You can always transfer your drink to a fancy pitcher when serving.
If you’re making a large batch of infused water that will be sitting out for a party, be sure to add plenty of ice to keep it chilled and prevent bacteria growth.
Here’s a few tips:
- Softer fruits like citrus and strawberries can be sliced thick, thin, halved, or quartered. Harder fruits like apples should be sliced very thinly because they take longer to release flavors.
- Crush fibrous ginger root, rosemary, and lemongrass with a muddler or wooden spoon; tear or crush leafy herbs like mint, basil, and cilantro to release their oils.
- Loose herbs and flowers—lavender, rose petals, dried hibiscus—can be corralled in a tea infuser or cheesecloth.
- You can refill your water infusion with more water when it’s half full to keep sipping all day long
- You can eat the fruit afterwards but it might have lost some of its flavour
Here’s a few combinations to get you started. All recipes should include one quart of cold clean filtered water:
Strawberry Thyme Infused Water
Strawberries are rich in Vitamin C, which is known to reduce stress, while thyme is often used in aromatherapy practices for it’s calming and relaxing effects.
- 6 chopped strawberries
- 4 sprigs of fresh thyme
Blueberry, Lemon, and Rosemary
- 1/2 pint blueberries
- 1 lemon thinly sliced
- 4 sprigs fresh rosemary
.Honeydew, Cucumber, and Mint
- 1/2 cup honeydew cubes
- 1 cucumber thinly sliced
- 10 fresh mint leaves torn
- 1 cup watermelon, cubed
- 2 to 3 sprigs basil
Infused water is a delicious and refreshing way to stay hydrated all summer long without resorting to sugary drinks. As always, ensure that the water in your recipe is the cleanest and freshest possible. Check out our line of hydrogen rich water purification systems or chat to one of our water specialists at: 877-770-5247 or www.waterionizer.org