The South Central Connecticut Regional Water Authority shares infused water ideas for National Drinking Water Week.
· Rosemary Lemon Lime: three springs of fresh rosemary infused alongside slices from one lemon and two limes
· Orange Blueberry: approximately one and a half oranges, sliced horizontally, infused alongside a cup of blueberries
· Mint Berry Mix: a half cup each of blueberries, blackberries and raspberries, stirred in with fresh mint leaves. Slightly muddle the mint leaves for additional flavor.
· Jalapeño Strawberry Cucumber: one or more jalapeno peppers, depending on how spicy you want your water. Add cucumber slices and sliced strawberries.
How to make infused water:
Use large glass bottles or jars with lids. Give the add-ins a good wash or rinse. You can leave the fruits or veggies peeled or unpeeled. That’s up to you. Avoid any fruit that’s bruised or overly ripe, or herbs that don’t look fresh. Add the fruit, herbs, spices or whatever you want to use into a bottle of cool water. Or you could add it to the bottle and then fill it up with water. Use thin slices or small cubes because the flavor will infuse more quickly.
Let the water sit for a few hours to allow the flavors to infuse. The longer it sits, the more flavorful the water will be. Some fruits or herbs will infuse more quickly than others. Citrus is pretty instant. Herbs take a little longer. Berries take a few hours and will also release color into the water. Put the infused water in the fridge immediately after you make it or let it sit at room temperature for a little while. You should keep it in the refrigerator or put ice in it if you aren’t planning on using it right away.
Drink, Enjoy & Refill!
Pour a glass and enjoy! You can refill the water a few times and let it infuse again, but the flavors won’t be as pronounced.