Stay hydrated this summer with tasty infused water
This summer, offer your guests infused water.
For one, it is quite economical (rather than what’d you find at the grocery store) and adds an elegant touch to any event. If you have a big water dispenser with a spigot, use this. Otherwise, a large mason or Ball jar will work.
If you plan to use any fruit that has a rind, the fruit should not stay in the water any longer than a few hours, as the rind will make the water bitter. Often I use grapefruit just for decorative purposes, because it will go sour fast. One way to remedy this would be to add it at the last minute or cut away the pithy rind.
Another great tip would be to add a handful of freeze-dried berries. They have a concentrated flavor, which is more intense than fresh fruit.
To get you started, here are a few combinations to try. Also, remember you could further enhance it with sparkling water or a splash of fruit juice.
Obviously, the more fruit you place in the water the more flavorful it will become. Rule of thumb is the fruit should occupy about 1/6 of the water jug for a very mild flavor. The fruit can steep over night as long as there is no rind.
If you are using a Ball jar, use a punch spoon to remove the water. The fruit can continue to be used in water for up to three days.
Infused Water with Watermelon Watermelon cubes Fresh basil leaves Handful of freeze-dried berries Infused Water with Pineapple Pineapple cubes Fresh mint leaves Handful of coconut flakes Infused Water with Citrus Fruit 1/4 cup citrus juice At the last minute, add the citrus wedges or slices Handful of fresh mint leaves Infused Water with Peaches Peach cubes Handful of fresh mint Handful of freeze-dried cherries Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.