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Infused waters. Put as much fruit in water as you like and let the water sit for at least 30 minutes before drinking. Use as is, or add simple syrop.
Simple Syrop -- Boil 1 Cup water + 1 Cup sugar until dissolved. Sweeten infused waters to taste.
- Mint
- basil
- rosemary
- sage
- thyme
- lavender
- tarragon
- Green tea, mint, lime
- Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving. - Strawberry, kiwi
- Strawberry, basil
- Cucumber, lime, lemon, basil
- Cucumber and mint
- Cucumber with lemongrass -- Wash the cucumber. Using a vegetable peeler remove some of the waxy peel from the cucumber. Proceed to peel the cucumber into ribbons using the vegetable peeler. Put the ribbons into the pitcher. Using your hands, peel away the rough outer edge of the lemongrass. Cut the lemongrass in half, lengthwise. Place the lemongrass onto a cutting board. Using a rolling pin, gently smash the lemongrass. Add to the pitcher of ice and cucumber ribbons. Fill with water. Give a stir. Let chill in the fridge at least an hour.
- All Citrus Flavoured Water -- slice 1 orange, 1 lime, 1 lemon into rounds, then cut the rounds in half. Add to quart jar, press and twist with a muddler or the handle of a wooden spoon. Press enough to release some of the juices, but don't pulverize the fruit into pieces. Fill the jar with ice. Pour in water to the top. Stir.
- Orange and thyme
- Orange and Vanilla Flavoured Water -- Combine orange slices, vanilla and water in a large pitcher, and mix well.
- Lime and Basil
- Grapefruit
- Grapefruit/mandarin (fresh sliced and mulled)
- Lemon/ginger (grated ginger and fresh squeezed lemon)
- Lime/mint leaf
- Mango/kiwi (a light tropical taste)
- Blueberries (add frozen to your water bottle and let melt – You have yummy blueberry water)
- Pomegranate/blueberry
- Fruit herb teas
- Raspberry Lime Flavoured Water -- Quarter 2 limes; with your hands, squeeze the juice into quart jar, then throw in the squeezed lime quarters. Add raspberries. Press and twist with a muddler to release some of the juices (don't pulverize the fruit). Fill the jar with ice, then add water to the top. Stir, cover, and refrigerate.
- Pineapple Mint Flavoured Water -- Add a sprig of mint to quart jar--you can throw in the whole sprig; or, remove the leaves from the sprig, if you prefer to have the mint swimming around and distributing in the jar. Muddle the mint--the goal is to bruise the leaves and release their flavor--don't pulverize them into bits. Add pineapple pieces, press and twist with the muddler to release juices. Add ice to the top and then water. Stir, cover, and refrigerate.
- Blackberry Sage Flavoured Water -- Add sage leaves to quart jar and bruise with a muddler. Add blackberries; press and twist with muddler to release their juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.
- Blackberries with lemon and ginger
- Watermelon Rosemary Flavoured Water -- Add a sprig of rosemary to quart jar and muddle gently (rosemary releases a strong flavor without much muddling). Add watermelon cubes; twist and press gently to release juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.
- Watermelon and Jalapeno -- Make simple syrop and infuse jalapeno and thyme for 5 minutes. Remove the jalapeno and thyme. Pour syrup and chopped watermelon into a blender. Blend until very smooth, about 2 minutes. Serve cold over ice.
- Clover flowers
- Peach Slices and Cayenne Pepper
- Apples and Cinnamon cinnamon sticks, ground cinnamon, and apples
- Rhubarb
- Dandelion -- Rinse and peel away all greenery
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