Refreshing Infused Water with Orange, Blueberry, and Basil

June 29, 2015 | By | Comments (5)

If you think water is boring, then this is for you!

1506w-infused-water

We’ve heard it time and time again: Most Americans are chronically dehydrated without even noticing. Hydration is key for survival—and if you ask me, it’s more important than ever when facing the wrath of summer’s heat. So, you’re probably asking yourself, “How can I beat the season’s rising temps?” It’s simple, really.

Trade in the juice box and fizzy soda for the ultimate calorie-free thirst-quencher. With no added sugar and virtually no calories, infused waters are an easy way to kick off the summer with an increase in water intake.

Here at Cooking Light, we’ve soaked a pitcher or two (or three)—and now, it’s your turn to try. Jazz up your H20 flow by adding a variety of fruit, vegetables, herbs, and spices to your water. But first, let’s get a few things straight:

1. Let it sit. A general rule of thumb: the longer it soaks, the more flavor is released. For the best results, leave the water in the refrigerator overnight.

2. Make the cut. For a less bitter taste, remove the rinds of citrus fruits. But, before you hack it, consider all the antioxidants you gain from keeping the peel. If bitterness isn’t a flavor that bothers you, leave a few on the fruit.

3. Bartending 101. Many recipes call for muddling, the process of mashing ingredients to maximize flavor. Skip this step if you prefer subtle tastes. Also, remember to remove herbs from the stem before muddling—this will prevent adding bitterness.

4. Test the water. If you’re feeling for change, use sparkling or coconut water as the base instead of plain old H20.

5. Go bananas. There are absolutely no rules here except you must have an appetite for adventure! The greatest thing about adding mix-ins to your water? You can never go wrong, and there will always be a heavenly combo that suits your heart’s desires on any given day.

1506w-orange-basil-blueberry

Orange, Blueberry, and Basil

Ingredients:
• 3 orange slices
• 15 blueberries
• 3 basil leaves

Directions: 

1. Place the orange slices, basil leaves, and blueberries in a 32-ounce Mason jar, and fill with 22 oz. filtered water.

2. Stir, cover, and let it sit in the refrigerator for 1 hour, or overnight for more flavor.

3. Add ice, stick a straw in, and enjoy!

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COMMENTS

  1. Watermelon-Cucumber-Mint Infused Water | Cooking Light

    […] New to infused waters? For additional tips and tricks, check out my tips for infusing water. […]

    August 2, 2015 at 11:00 am
  2. Apple, Ginger, and Lemongrass Infused Water | Cooking Light

    […] New to infused waters? For additional tips and tricks, check out my tips for infusing water. […]

    July 24, 2015 at 2:00 pm
  3. Refreshing Infused Water with Coconut, Pineapple, and Mango | Cooking Light

    […] to infused waters? For additional tips and tricks, check out the first post in this […]

    July 10, 2015 at 11:00 am
  4. Refreshing Infused Water with Raspberry and Lime | Cooking Light

    […] to infused waters? For additional tips and tricks, check out the first post in this […]

    July 3, 2015 at 11:00 am
  5. John H

    Great ideas. Thanks🙂

    June 29, 2015 at 11:31 am

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