#fruit drink

Flavored Waters

All Citrus Flavored Water

1. (adds refreshing tartness to water) – slice 1 orange, 1 lime, 1 lemon into rounds, then cut the rounds in half. Add to jar, press and twist with a muddler or the handle of a wooden spoon. Press enough to release some of the juices, but don’t pulverize the fruit into pieces. Fill the jar with ice. Pour in water to the top. Stir it with the handle of a wooden spoon or a chopstick. Put a lid on it, put it in the fridge, and chill.
   

Raspberry Lime Flavored Water

1. (beautiful color and mildly tart) – Quarter 2 limes; with your hands, squeeze the juice into the jar, then throw in the squeezed lime quarters. Add raspberries. Press and twist with a muddler to release some of the juices (don’t pulverize the fruit). Fill the jar with ice, then add water to the top. Stir, cover, and refrigerate.
   

Pineapple Mint Flavored Water

1. (a hint of minty sweetness). Add a sprig of mint to the jar–you can throw in the whole sprig; or, remove the leaves from the sprig, if you prefer to have the mint swimming around and distributing in the jar. Muddle the mint–the goal is to bruise the leaves and release their flavor–don’t pulverize them into bits. Add pineapple pieces, press and twist with the muddler to release juices. Add ice to the top and then water. Stir, cover, and refrigerate.
   

Blackberry Sage Flavored Water

1. (subtle, refreshing flavor). Add sage leaves to jar and bruise with a muddler. Add blackberries; press and twist with muddler to release their juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.
   

Watermelon Rosemary Flavored Water

1. (lovely flavor combo). Add a sprig of rosemary to jar and muddle gently (rosemary releases a strong flavor without much muddling). Add watermelon cubes; twist and press gently to release juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.
   

Notes

• The quantities in my flavored water recipes are all for 2 quart jars or pitchers. However, I ran out of the 2 quart jars and used a few 1 quart jars, halving the recipe ingredients. So, don’t be confused by the different jar sizes. It’s easy to make a full or half batch depending on your jar or pitcher size.
  
• At the end of the day, regular old tap water–or at least a filtered version of it–seems to be the way to go.
  
• Put a lid on them, put them in fridge, and they will keep for up to 3 days. It only takes a few minutes to make several varieties to keep on hand. No more boring water for me!
  
• WASH FRUIT THOROUGHLY! The citrus and berries need to be really, really clean to keep contaminants and bacteria out of your flavored water. I recommend organic fruit, if it isn’t going to be peeled.
  

lip smackin’