Fruit infused water

I drink at least one gallon of water each day. The crisp, clean taste always brightens my day, and I feel parched if I do not have a sip of water every thirty minutes. While I can have endless cups of plain water, I know several people who want something a bit more flavorful. I have been tinkering with different fruit infused waters over the past few months, and I have been so delighted with the results that I just have to share them with you.

Citrus

My love affair with citrus started when I spent a summer in Italy during my childhood. Plump blood oranges became my favorite treat, and I sat beside bustling squares dotted with tourists and locals rushing to carry on about their day. When I am in the mood to relive my Italian holidays, I fill my basket with fresh citrus at the farmers market. Blood oranges, tangerines, grapefruits, oranges, and a bit of lemon settle into my favorite water pitcher on bright Sunday mornings. When I finish the pitcher, I continue to add water throughout the day and listen to Luciano Pavarotti on vinyl.

Strawberry + Raspberry

My favorite fruit is the raspberry. From the color to the texture, the raspberry has it goin’ on. When I am alone, I still put raspberries on my fingertips and eat them one by one. I add sliced strawberries to cold water and drop in whole raspberries to create the most delicious and beautiful fruit infused waters.

Lavender + Blueberry

When I am feeling fancy, I venture out to my garden and pick a few sprigs of lavender to add to my blueberry water. Lavender’s fragrance is calming, and when I have had a particularly stressful day, I load up on these edible flowers.

Rose + Raspberry

This water takes the longest time to steep, but it is worth it. I add rose petals and raspberries to a jar and allow the water to steep overnight before I strain the rose and raspberry. I occasionally add a bit of vanilla to create a more rounded flavor.

Note: Allow the fruit in the recipes to steep for at least 30 minutes

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