Drink This.
INFUSED WATER & LEMONADE RECIPES
When the screaming summer heat starts to soar, I always increase my water intake to avoid throbbing headaches, pure exhaustion and even a collapse from sunstroke. I only drink small amounts, as often as needed, all day and night rather than too much water in one shot, when hopping around town or hiking and cycling. I carry a cooler packed with me wherever I go, loaded with naturally sweetened, water-packed fruit like chilled peaches or orange slices. Enjoy these infused water combos and have fun creating your own.
Method and Servings: All recipes are prepared using the ingredients below, with some ice and water, in a 64-ounce (1/2 gallon) glass water pitcher with a lid or equally divided amongst 4 – 16-ounce glass jars.
Love Me; Love My Water “ok Heather”
You will love this water. I make it on a regular basis. It’s a perfect match. And you really, really taste the melon. I love the color too.
Ingredients:
1 cup cantaloupe, cubes
1/2 cup blueberries, fresh only
1 lemon thinly sliced
Juice of one lemon
1-inch piece of turmeric, peeled, thinly sliced
PINK LEMONADE “Made with a little passion for BJ”
Serves 4
Ingredients:
2 and ¼ cups water
1 and ½ cups fresh-squeezed lemon juice
1 large Kefir leaf (or two small)
2-inch piece ginger, peeled and quartered
2-inch piece lemon grass
1/3 cup monk fruit sweetener (or pure maple syrup)
2 tablespoons pomegranate juice (or concentrated cherry juice)
Garnishes:
Thin lemon slices
Fresh sprigs of mint
Instructions:
This recipe is first prepared stovetop: then transferred to a 32-ounce (1 quart) glass water pitcher or another glass jar.
Wash and prep ingredients.
In a small saucepot, add 1 cup of the water, your lemon juice, kefir leaf, ginger, lemon grass and sweetener.
Bring to a simmer only, while stirring to uniformly combine and melt sweetener.
Remove from heat, cover and let steep for about 30 minutes.
Add your remaining water and your pomegranate juice.
Let cool for about 15-30 minutes. Transfer by straining everything into your water pitcher.
Put the kefir, and ginger in the pitcher and chill.
Lasts in fridge for up to 1 week.
Pour and serve over crushed ice, with a few lemon slices and a sprig of mint. You may add more water if it’s too tart.
Note: There will a little extra juice. Store it separately. Freeze it. And use in a marguerita someday.
Give A Girl A Drink “Lana’s Pretty and Pink”
This recipe is inspired by my Soul friend, Lana. Lana is gorgeous, by the way, inside and out! Like an Angel in disguise. Everyone who knows her would say she emanates unconditional Love and the color pink. This one’s for You, Lana. Aka “Cookie Fudge”
Ingredients:
2 Tablespoons pomegranate or cherry juice
1 orange thinly sliced
A couple sprigs of mint (stem and leaves)
2-inch piece ginger, peeled and thinly sliced
Hot and Spicy Ginger “Cha Cha Cha Donna S.”
I feel like dancing after I drink this water. It’s got a kick. And for a cold beverage, it’s pretty warming. In fact, in the winter, when I just don’t desire cold drinks, “This is my go-to water.”
Ingredients:
8 thick slices of cucumber (Persian if you can)
1 large jalapeno, halved, seeded only, then quartered
4-inch piece ginger, peeled and thinly sliced
Juice of two limes
1 lime thinly sliced
Dash of cayenne
A handful of cilantro, stems and leaves