Infused water recipes
If you have not heard about infused water yet, you soon will! Infused water is the trendiest drink of the summer, making water interesting again with some amazing flavour combinations and health benefits.
What is infused water?
Infusing water involves putting cut fruits, vegetables, herbs or other flavourings into water. Special devices have been created to make this a clean and easy process, whereby the fruits go into a perforated central chamber so that the water can take up their flavours but remain free from bits of fruit bobbing around. You can buy water infusers in individual, on-the-go cup sizes up to the large 7.5-litre dispenser, which looks great at parties or barbecues.
The benefits of water infusion recipes
Infused water recipes are a revelation! You might think that squeezing juice into a glass of water would have the same effect, but it really doesn’t. When you chop up an orange, for example, and place it into the infuser, the water takes flavour from the rind in addition to the juicy flesh and the result is zesty and bright. Squeeze an orange into water and the flavour is bland and uninteresting. Similarly, infused water looks attractive, with clear, bright colours instead of the rather cloudy effect achieved from squeezing juices into water. Children and adults alike will be more inclined to drink the pretty infused water than the plain or cloudy stuff!
Infused water is also an efficient drink, using less fruit to create flavour than a juice or smoothie. As you are not actually eating the fruit and its associated sugar, infused water is far less calorific than a juice. It is also clean and easy to make compared with a juicer or smoothie, where you have to wash the equipment, and it is so versatile. The list of ingredients and infused water recipes is endless!
Water infusion recipes
You can do something as simple as slice an orange or lemon and add it to your infuser, or you can look at something more sophisticated.
Cucumber, lemon and cilantro water
Half a lemon
At least six sprigs of fresh cilantro, including stems
5cm piece of cucumber
Slice the lemon and cucumber and add to the infusion chamber with the cilantro. Leave to infuse for at least four hours and serve very cold.
Grapefruit and rosemary water
1 sprig fresh rosemary
Remove the rind from the grapefruit and cut the fruit into chunky slices. Fill the infuser with water first and then add the grapefruit and rosemary. Infuse for at least two hours and serve cold.