Confession: I don’t drink enough water. I feel guilty when I don’t even come close to the eight recommended glasses a day. Drinking more water is something I’m working on all the time, and I know I’m not alone in this. (Right?!)
One of my favorite ways to dress up a glass of water is infusing it with fresh produce from the garden or the farmers market. In short, you place cut fruit or herbs in a pitcher of water for a couple hours. The liquid soaks up the aromas of the fruits and herbs, leaving you with a refreshing glass of water that has just a hint of flavor. It’s a great way to get a serving of water and a serving of fruit.
Today, I’m sharing a recipe for strawberry + basil infused water, but infused waters can take on so many different flavor combinations. For fruits, try adding combinations of cherries, strawberries, blueberries, raspberries, lemon, lime, orange, grapefruit, watermelon, mango, kiwi and cucumber. For herbs, add some fresh mint, basil, cilantro, rosemary, sage or lavender. If you have a sweet tooth, stir in a little fruit juice, agave nectar, honey or Splenda, but I find that the infusing fruits sweeten the water just enough for my tastes. Let me know what combinations you try — and try lots! // susannah
Click below to see the recipe for Strawberry + Basil Infused Water!
STRAWBERRY + BASIL INFUSED WATER
- 8 to 10 strawberries, hulled and sliced
- 10 to 15 fresh basil leaves
- 1 quart water
- Lemon wedges
- Place strawberries in a quart sized pitcher. Then add the basil, scrunching the leaves as you add them to release the aromas. Add water to the pitcher and refrigerate for 1 to 2 hours.
- Pour into glasses over ice. Spoon some of the pitcher’s fruit into each glass. Serve with additional strawberries and/or lemon wedges for garnish. Keep chilled and drink the water within 24 hours.