Incredible infusions
Why hydrate with plain old water when there are ways to make it healthier and tastier without resorting to artificial additions. Infusing H20 with fruit, veg, herbs, spices and a little natural sweetener will turn a mundane drink into an amazing one. Here’s a little inspiration.
Blood orange-infused coconut water
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For something a little different, and for added health benefits, use coconut water instead of plain water. Infuse with slices of blood orange, as well as a little of the juice, adding blueberries for a bright, healthful beverage.
Pineapple & ginger infusion
This drink is great for stomach health; pineapple contains bromelain, which eases digestion and inflammation while ginger is perfect for nausea. Infuse for at least 2-3 hours for the best effects.
Blueberry & orange cooler
Infuse some water with sizable slices of juicy orange and a generous helping of organic blueberries then chill before drinking for fruit-filled refreshment.
Pear, ginger & cinnamon water
The subtle, almost floral flavour of pear marries well with the spice and warmth of ginger and cinnamon.
Passion fruit soda
This scented exotic fruit is both sweet and tart. Scrape the pulp through a strainer so the seeds are left, catch the juice and mix it in with soda or sparkling water, with a little lime juice, sugar and mint that’s been muddled together.
Edible flowers ice cubes
These ice cubes hold delicate flowers in place that then unfurl naturally as the ice melts in water. The effect is not only visually appealing, the flowers also gently scent the liquid. Choose edible varieties such as violets, geraniums, roses and marigolds and place a flower or petal in each section of a ice cube tray in a small amount of water. Freeze, then add more water and freeze again. This helps to ‘set’ the flowers. Use distilled water for clear cubes.
NOTE: Not every variety of flower is edible so check yours before using!
Aloe vera & lime water
This light drink is wonderfully refreshing and detoxifying. Lime adds zest and a dose of vitamin C while aloe vera is great for hydration and digestion.
Cranberry & lemon infusion
They’re weeds to some but to others dandelions are enjoyed for their detoxifying, liver-cleansing properties. Pour simmering water over a large heap of dandelion flowers, allow to cool, strain and drink. Stir in some fresh lime juice if you find the taste a little pungent. Because of its diuretic and laxative properties you shouldn’t drink more than a couple of cups a day.
Infusing tips
Use organic produce and filtered cold or room temperature water. Slice hard produce such as apples thinly – this helps to release the flavour – while soft fruit such as berries or lemons can be thickly cut or added whole (peel citrus as the rind can turn water bitter). Tear herbs and keep delicate flowers in a tea strainer or freeze beforehand. Infuse produce in water for 1-2 hours then keep chilled in the fridge for a day with the produce, or 2-3 days without.
Cucumber, lime & thyme soda
Use a vegetable peeler to create cucumber ribbons (aim for the flesh not the skin, too much of which can be bitter). Add the ribbons to water with some thin slices of lime and sprigs of fresh thyme for a thirst-quenching drink with a hint of herbs.
Cold brew hibiscus tea
Stir a handful of dried hibiscus flowers in cold water and chill for 12-24 hours. Strain for a beautifully coloured, flavourful cold brew tea that looks even better on the rocks. If you find this heady cold brew needs balancing, add a natural sweetener such as agave syrup.
Green cardamom infusion
Cardamom water is popular in India where it’s used as a diuretic, to aid digestion, for good oral health and even to combat a low mood. Bring a few crushed pods to the boil in the some water and simmer for 15 minutes. Drink hot or cold, adding a little sugar or agave syrup for sweetness.
Fizzy rosemary & lemon
Rosemary and lemon work as harmoniously in cooking as in a drink? Use soda or sparkling water for an energizing libation with herby undertones.
Grapefruit & rosemary water
Alternatively, replace the lemon with grapefruit for an invigorating morning tonic.
Blackberry & mint sparkling water
Mint is one of the best herbs to infuse because it’s relatively tough so it doesn’t break up easily, and it has a strong flavour that permeates liquid beautifully. Add to cold sparkling water with a handful of chilled blackberries for an eye-catching drink.
Apple & cinnamon infusion
Add chunks of fresh apples and whole, slightly crushed cinnamon sticks to a water infuser for a spiced fruit water reminiscent of late summer days.
Jal jeera
Translated, jal jeera means cumin water, which is a popular drink in India, especially in the north. It’s an acquired taste but is much touted for its health benefits. Versions of jal jeera contain other beneficial spices such as black pepper, fennel seeds, ginger and tamarind but you can just make cumin water by simmering cumin seeds for 20 minutes then straining and chilling before drinking. It has a cooling effect on the body and is great for digestion.
Kiwi water
Simply add some peeled slices of pretty kiwi into glasses of iced water for memorable beverages that will brighten up any dining table.
Strawberry, rose and lemon water
Infuse water with rose petals, smashed strawberries and lemon slices for a few hours before serving up this elegant and refreshing drink.
Lavender & lemon infusion
Lemon, like mint, has it place in many infusions – after all, lemon water is seen to offer a host of health benefits; it’s detoxifying and stimulates the digestive system to name just two. Adding lavender not only raises this drink to Instagrammable levels it adds colour, scent and a light flowery taste.
Coconut chia water
It may feel strange at first to drink these tiny nutritious seeds but they’re an excellent source of calcium, protein, omega-3 fatty acids and fibre. Add a tablespoon to a mason jar or large glass of coconut water and stir. Leave for 15 minutes or even overnight – the seeds will become a little gelatinous. You can add a little agave syrup and the juice of a lemon or lime before drinking.
Lemon & mint ice cubes
Like edible flowers, herbs can also be frozen in ice cubes to add to water as and when required. Even better, set sprigs of mint in fresh lemon juice for an extra lift.
Lemon & sage water
Lemon and mint are comfortable bedfellows but don’t limit yourself to that duo when fragrant sage works well too, adding warmth and pep to infused water. Just don’t use too much sage or you’ll find it overpowering – a leaf or two in a small pitcher should do.
Lemongrass cooler
Lemongrass has a fresh, heady scent and flavour and it makes an ideal pick-me-up. Roughly chop some stalks and boil then simmer in water for 10-15 minutes. Add a dash of agave syrup to taste, stir, strain, cool then serve over ice. It goes nicely with a squeeze of lemon or lime juice.
Lemon water with ginger, cayenne, turmeric & honey
Lemon, ginger, cayenne, turmeric & honey is a popular combo that’s well known for its detoxifying properties. Make this drink by boiling then simmering lemon slices (without the rind) with some muddled fresh ginger, turmeric, a pinch of cayenne and a squirt of honey then cool for a libation that’s good for body and soul. Alternatively, stir the juice of half a lemon, a slice of ginger, honey and pinches of turmeric and cayenne into a tall glass with water and ice.
Iced matcha with lime
Mix nourishing matcha powder and some warm water into a cocktail shaker and blend. Add some cold water, ice cubes and a teaspoon of honey. Mix again. Serve over ice with slices of lime.
Peach & basil infusion
Basil has a heady, slightly aniseed flavour so you won’t need much to mark its presence, especially against subtle peach. Add 2-3 torn leaves to a jug of water along with a couple of peeled, sliced peaches.
Chamomile & honey water
Chamomile is a popular herbal tea but rather than drink it hot it’s just as good cooled. To reap the benefits bring to the boil then simmer some tea bags or flowers for 15 minutes. Allow to cool and serve in ice-filled glasses with a little honey stirred in.
Pomegranate & mint cooler
Either blend a cup of pomegranate seeds with water, fresh mint and lemon juice and serve over ice or infuse pomegranate seeds – some muddled, some whole – in water with some torn mint leaves.
Sparkling raspberry & lemon
Drinks don’t get much prettier or summery than fresh raspberries and lemon slices bobbing about in ice-cold sparkling water.
Watermelon water
Continuing the watermelon trend and claims that this hydrating fruit provides us with generous amounts amino acids, lycopene and vitamins, watermelon water is a worthy choice, and is lower in sugar and free of the added ingredients found in some shop-bought varieties. Either add slightly crushed chunks of watermelon to water to infuse or blend water and fruit together and serve over ice.
