Today at Back to the Basics I shared the Benefits of Infused Water. Making your own is cheaper and healthier than store-bought junk. Seriously! Check out my post for details.
How do you make infused water? That's simple!
large glass container(s)
fruits or herbs
For large batches I use a large glass pitcher. For small batches I use glass Ball quart jars or recycled jars. To make infused water, simply add ingredients to your jar, fill jar with water and refrigerate. I usually refrigerate 6 hours or more. It's that easy!
Basil and Lemon water
1 lemon and approx 1/2 cup loose Basil leaves per quart
1/2 cup fresh pineapple slices per quart jar
**I make 2 quart jars with 1 lemon sometimes**
Squeeze the juice of 1 lemon into 1 jar then chop the rind and add to the second jar. Fill both jars with water and refrigerate. This gives me 1 jar with the juice to drink right away and the second for later.
Sometimes I like to get a little crazy...
Ginger Basil "tea"
1/4 inch of chopped ginger, 1/4 cup of basil, 1 tablespoon raw (local) honey and warm water.
Add contents to a 1 quart jar and refrigerate for 6 hours or more.
Other great infused water variations are Grapefruit, Lime, Mint, Strawberry, Watermelon and Cucumber
Mix it up a bit! Here are a few great combinations
Orange, Lemon, Lime, Grapefruit and Mint
Watermelon and Mint
Strawberry and Mint
Raspberry, Lime and Mint
Purple Opal Basil, Ginger and Lemon
Pineapple and Strawberry
Strawberry and Kiwi
Are you ready to Infuse?