As the thermometer rises, it becomes more and more urgent to hydrate in quantity. If coffee, alcohol and even tea are not recommended during hot weather due to their diuretic properties, water remains a safe bet. So to brighten up your days a little, bet on infused water. Fruits, vegetables, and plants will brighten up your drinks, helping you withstand the heat and encouraging you to drink plenty of water.
How do you make infused water?
Unlike iced or herbal teas, infused water has the peculiarity of being made cold. So all you need to do is collect your ingredients, an empty carafe or bottle and tap water. In just a few hours, hibiscus, cucumber, strawberry, watermelon or mint will give your water a delicate and refreshing taste.
Be careful, choose your container carefully. Opt for a glass carafe or wide-mouth bottle so that pieces of fruit and vegetables or herbs can be easily removed after drinking. There are also carboys with a small tap to make your drink in large quantities. You can then place it in the fridge or keep it at room temperature. You must then consume it within 24 to 48 hours.
Hibiscus with infused water, verbena
For this colorful drink you will need:
- 2 tablespoons hibiscus flowers
- 1 sprig of fresh verbena
- 1/2 lemon
- 1.5 liters of water
Put all the ingredients in your bottle or carafe and let it steep for a few hours. When the drink turns a nice red-pink color, it’s ready! Serve in tall orangeade glasses with a few ice cubes.
Watermelon, mint, lime infused water
- 1/4 watermelon
- 3 sprigs of mint
- 2 unsprayed limes
- 3 liters of water
Cut the watermelon into large cubes, strip the mint and cut each lemon into 8. Pour the water into a large carboy, add the watermelon, mint and whole lemon and press lightly. Let the preparation steep for two to three hours before tasting.
Cucumber, lemon and mint infused water
- 1 small cucumber
- 1/2 lemon
- a few mint leaves
- 1 liter of water
Cut the unpeeled cucumber into strips and squeeze the juice from the lemon. In your bottle, mix everything with mint and water. Wait an hour or two. That’s it, your infused water is ready to drink.
For the rest, unleash your creativity by combining flowers (lavender, elderberry, lilac, violet, hibiscus) with fruits (peach, melon, pineapple, watermelon, lemon, kiwi), herbs (basil, mint, verbena, rosemary) or vegetables (cucumber, celery…). A good way to hydrate by avoiding soda and other very sweet and not very refreshing fruit juices.
Did you like this article? Also discover the recipe for making homemade kombucha, a wonderfully fresh and fermented drink for the summer.