Stay hy­drated this sum­mer with tasty in­fused wa­ter

Cecil Whig - - JUMPSTART -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.