Here are 3 infused water recipes to refresh you this summer

As the thermometer rises, it becomes more and more urgent to hydrate in quantity. If coffee, alcohol and even tea are not recommended in hot weather due to their diuretic properties, water remains a safe bet. So to give your days a little pep, bet on infused water. Fruits, vegetables and plants will spice up your drinks to help you better withstand the heat and encourage you to drink plenty of water.

Unlike iced tea or herbal infusion, infused water has the special feature of being made cold. So all you have to do is gather your ingredients, an empty carafe or bottle and tap water. In just a few hours, hibiscus, cucumber, strawberry, watermelon or mint will give your water a delicate and refreshing taste.

Be careful, choose your container carefully. Choose a glass carafe or bottle with a wide mouth so that chunks of fruit and vegetables or herbs can be easily removed after the drink is finished. There are also carboys with a small tap to make your drink in large quantities. You can then put it in the fridge or store it at room temperature. You must then consume it within 24 to 48 hours.

Infused water hibiscus, verbena

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For this colorful drink you will need:

  • 2 tablespoons hibiscus flowers
  • 1 sprig of fresh verbena
  • 1/2 lemon
  • 1.5 liters of water

Put all the ingredients in your bottle or carafe and let them steep for a few hours. When the drink turns a beautiful red-pink color, it is ready! Serve it in tall orangeade glasses with a few ice cubes.

Watermelon, mint, lime infused water

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  • 1/4 watermelon
  • 3 sprigs of mint
  • 2 unripe limes
  • 3 liters of water

Cut the watermelon into large cubes, strip the mint and cut each lemon into 8. In a large carboy pour the water, add the watermelon, the mint and the whole lemon pieces, squeeze them lightly. Allow the preparation to steep for two to three hours before tasting.

Water with cucumber, lemon and mint

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  • 1 small cucumber
  • 1/2 lemon
  • a few mint leaves
  • 1 liter of water

Cut the unpeeled cucumber into strips and squeeze the juice from the lemon. In your bottle, mix everything with mint and water. Wait an hour or two. That’s it, your infused water is ready to drink.

For the rest, let your creativity run wild by combining flowers (lavender, elderberry, sorrel, violets, hibiscus) with fruits (peach, melon, pineapple, watermelon, lemon, kiwi), herbs (basil, mint, verbena, rosemary) or vegetables (cucumber, celery …). A good way to hydrate is by avoiding soda and other very sweet and not very refreshing fruit juices.

Did you like this article? Also discover the recipe for making homemade kombucha, a delicious fresh and fermented drink for the summer.

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