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.