Several weeks ago, I whipped up a pitcher of LEMON CUCUMBER MINT WATER in an attempt to drink more water and fewer store-bought drinks. It has been a very successful exercise and I love opening my refrigerator to see a colorful and delicious, cold beverage always on hand. I refill with plain water every time I pour a glass and dump it all out after most of the flavor is out of the fruit and start over, every 2 or 3 days. Over the weeks, I have experimented with other fruits and vegetables, as well, based on what I have laying around. I always seem to have an odd half lemon or lime, left over from a previous recipe which I will slice up and toss into my pitcher. This time, I also had a ‘naked’ orange that I had zested the night before, so even though it was missing part of the peel the entire fruit still remained intact, so in it went. I added several strawberries and a sprig each of basil and mint. Delicious!
I got such a great response on the Lemon Cucumber Mint Water and many people tried it right away, including my sister, Linda, who prepared a large batch for her granddaughter’s backyard wedding. It was a warm day in Seattle and the LCM Water not only made a gorgeous centerpiece, it was the perfect beverage, refreshing, rehydrating and inexpensive (and easy to replenish). For those that like infused water, I wanted to pass along an article by Eat Local Grown with a compilation of 14 recipes for fruit infused water or aqua fresca. You can either follow the recipes or use them for inspiration. Just click the link below. Happy Friday!