Fruit & Herbal Infused Water Recipes
Fruit and herb water recipe suggestions:
- slices of lemon with lemon thyme /lemon verbena /lemon-scented geranium
- herbs like flowering rosemary sprig, dill fronds, sage leaves, oregano sprig, mint with violas
- strawberries and melon slices with basil leaves
- pineapple and mango slices with mint leaves and sliced fresh ginger
- blueberries with cucumber or orange slices
- raspberries and lime or peach slices with basil leaves
- kiwi and orange slices with basil leaves
How long to infuse:
lemons and limes - squeeze, stir, sip and serve immediately, the white piths of citrus rinds can be acrid, so remove citrus slices after about 2 hours
soft fruits like watermelon, mango, kiwi - infuse quickly and go to mush if left too long
berries, peaches, pineapples - tolerate longer soaks without falling apart or going bitter, but can be removed for a lighter more subtle flavour
heartier fruit and vegetables like apples, celery, carrots - need an overnight infusion
Size to cut fruit and vegetables:
for fast, flavourful infusions - slice thinly. thinner slices have more surface area and seep and permeate into to water faster
for longer infusions - cut slightly thicker cuts. Larger slices don’t go mushy or disintegrate, withstand longer soaks and still infuse their flavour into water
Infusing herbs:
gently bruiser press the herbs to help release the essential oils in the stems and leaves
tear the leaves before infusing to help release the flavours
Water temperature:
cold water - allows the flavours to develop slowly and more robustly
lukewarm water - allows for a faster fruit-infused water. steep for 2-4 hours before serving with ice
cold water with ice - this slow steep in the refrigerator up to 12 hours, gives a more rounded infusion
Health benefits:
· Consuming herbs may help to prevent and manage heart disease, cancer and diabetes, and may help to reduce blood clots and provide anti-inflammatory properties.
FRUIT & HERBAL INFUSED WATER BASE RECIPE
Makes 1 litre
4 cups (1 L) bottle spring water
fresh fruit, sliced to required size
herbs, torn and bruised
ice in ice bucket for very hot days
Pour the spring water into a glass jug, add the sliced fruit and herbs, and chill in the refrigerator for the required hours while the flavours infuse. See above for advised times.