HERBS: TO STAY HYDRATED!
I nfused waters are an easy way to add flavour to your plain water, while adding
nutrients from plant substances. Once prepared, the infused water can be stored
in an airtight container in the refrigerator for up to one week. It’s also a fun
way to try different flavour combinations using fruits, vegetables, and herbs.
HOW TO – In a large pitcher, add 1 Cup of desired fruit or vegetable to 3
Tablespoons of fresh herbs. Fill with fresh water and allow flavours to combine
in room temperature for 1 hour, then move to the refrigerator for cooling.
Before serving, you may add 1 Tablespoon of honey to sweeten slightly,
although it’s best to get your palate accustomed to drinking infused waters
without any sweeteners, as sweeteners can also dehydrate. Try the following:
• Cucumber + Strawberry + Thyme
• Cucumber + Lemon + Mint + Rosemary
• Strawberry + Lemon + Basil
• Cantaloupe + Honey + Mint
• Blueberry + Pomegranate + Mint
• Blackberry + Lime + Cilantro + Mint
• Blackberry + Sage
• Strawberry + Lemon + Ginger
• Mango + Basil
• Watermelon + Mint
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www.winexpertburlington.ca