In case you haven’t noticed, we are in the middle of what some people refer to as the “pig-out” season –the time between Thanksgiving and New Year’s Day. It really does seem that we are faced with tempting holiday treats at every turn during this season…and most of us have a limit on just how much temptation we can ignore because we only get a chance at some of these goodies during the holiday season.
·Slice a lemon and/or lime or orange into thin slices or wedges and add to the water.
·Fresh mint, slightly crushed, is a nice addition.
·Strawberries or raspberries may be used, and they may be left whole, sliced or crushed.
·Pineapple-mint is a great flavor combination. Use fresh pineapple sliced thinly and then cut into triangles and fresh mint leaves. Refrigerate at least three hours. Orange slices may be used instead of pineapple.
·Citrus-Cucumber Water can be made by thinly slicing a large lemon, lime, orange, and cucumber and adding to ½ gallon of water. Refrigerate for at least two hours. Cucumber is a very cool flavor that is especially refreshing in summer weather.
·Watermelon-Basil is a flavorful and surprisingly good flavor combination. Use 2 c. seedless watermelon, cubed or thinly sliced and cut into wedge shapes, and 10-12 basil leaves. Refrigerate for at least two hours before serving.
·Lemon-Lavender is a great combination for flavored water. For those of you with lavender in your herb or flower gardens, this is a good one to try. Use 3 lemons, sliced, and ¼ c. fresh lavender to one-half gallon water. Garnish with a sprig of lavender.
·Other flavors to try include grapes, blueberries, peaches, grapefruit, rosemary and cilantro.
Variations The variations of infused water are limitless. For special occasions you could use sparkling water as opposed to tap water. Infusion pitchers are available in kitchen stores or departments. These have a removable tube in the center of the pitcher that contains the fruit or other ingredients so they can be removed easily before serving. The pitchers can also be used in making lemonade or other beverages. It’s definitely not necessary to have this, but some who make infused water on a regular basis do use them.
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