If you always prefer healthy drinks and water over sugary drinks, you are at the right place! Sipping water all the time can sometimes get boring for your taste buds and you might crave for something flavorful. The thirst-quenching solution? Fruit-infused H2O! Infused waters are easy to make, nutritious, and refreshing. Simply use any fresh fruits, herbs, and spices to turn your once plain water into a refreshing, flavored drink. Here’s how to make flavored water:
Combine cinnamon sticks, and apple slices to flavor your water. “Skinny spice” cinnamon helps to burn calories, while apples have been shown in studies to help a wide spectrum of ailments from staving off Alzheimer’s to protecting against colon cancer. Combine one thinly sliced apples with one whole cinnamon stick in a pitcher of water.
Put thinly sliced lemons and cucumber in the water pitcher. Using a long spoon, gently mash it up; this will release more flavour. Take handful of fresh mint, and gently mash it to release the natural oils; add to the pitcher to help beat bloating. Add water to the pitcher, and stir to begin the infusion process. Drink/serve immediately, or store in the refrigerator for up to 2 days.
Add half orange, sliced, plus a handful of mint to a pitcher. Let sit overnight in fridge and drink the next day to get clear skin and keep wrinkles at bay.
Place 8 ounces stemmed and thinly sliced strawberries and 1/2 thinly sliced cucumber in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh strawberries and cucumber slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.
TOMATO AND BASIL
Place 1 diced ripe beefsteak tomato (about 10 ounces) and 3 sprigs basil (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add diced tomato and basil sprigs for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.
RASBERRY LIME WATER
Quarter 2 limes; with your hands, squeeze the juice into the 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.
BLUEBERRIES LAVENDER WATER
You need ½ pint blueberries, lavender flowers and 64 ounces water. Add fruits and lavender to a pitcher of water. Cover, and chill for at least 30 minutes. Strain, then add ice and pour into tall glasses and serve.
WATERMELON COCONUT WATER
Puree the watermelon in a blender. Place a fine-mesh sieve over a pitcher and carefully pour the pureed watermelon through the sieve. Discard pulp. Stir in coconut water and lime juice. Chill, covered, until cold at least an hour. Serve with ice for an amazing stomach soother.
NOTE: In all the recipes, the quantity of ingredients depends entirely upon your taste preferences.