Infused Water

Infused Water

I was inspired to investigate infused water because my Mother had an aversion to water. She simply did not like it. Since then, I have learned that a good friend also dislikes drinking water. Since we should drink 64 ounces of water per day, it's a good idea to make the water as tasty as possible. This can be accomplished by infusing the water. I use a glass pitcher specially designed with a tube down the center which holds the fruits and vegetables. The infused water pours for drinking without any bits of fruit.

The minimum time for infusion is 30 minutes in the refrigerator. I like to let mine infuse for at least two hours before drinking. In Mexico these drinks are called Agua Fresca, and they are sold everywhere!

Use any combination of fruit, vegetables, flowers and herbs that you can imagine. Edible flower petals (that have not been sprayed with pesticides) can also be used. It's all a matter of personal taste. I prefer to not use sugar, but if you must, use Truvia or local or organic honey. Do not, under any circumstances, use Aspartame in any form as it is extremely unhealthy.

The following are suggestions for one quart (4 cups) water and ice. For larger quantities, the ingredients are easily multiplied.

Classic Spa Water

Tangerine

Strawberry and Mint

Pineapple and Mint

Cucumber and Mint

Citrus

Strawberry and Cantaloupe

Raspberry and Lemon

Pear

Cherry Limeade

Strawberry and Kiwi

Peaches and Cream

Pomegranate and Blueberry

Patriotic

Mango and Orange

Mango and Green Tea

Strawberry and Basil

Lemon and Cucumber

Author: Linda Kilbride, Recipe Goldmine
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