Luscious Herb and Fruit Infused Waters
“When tea becomes ritual, it takes its place at the heart of our ability to see greatness in small things. Where is beauty to be found? In great things that, like everything else, are doomed to die, or in small things that aspire to nothing, yet know how to set a jewel of infinity in a single moment?” ― Muriel Barbery,
Drinking enough Water is so very important , but not always easy to do. Drinking lemon and herb water daily will help to hydrate the skin, balance alkalinity, and make you glow from within, especially in the winter months.
I love to infuse filtered water with any number of herbs, spices, edible flowers, fruit and even vegetables! Infused water is delicious, refreshing and needs no added sugar. On occasion I’ll add a pinch of Himalayan salt and some honey or maple syrup for added energy!
No essential oils please!
Page 1 of 5 Tips for Making Your Own Herbal Infusions
Don't be afraid to mix and combine herbs. If the scents mingle well, the flavors probably will too . The longer you steep your herbs, the stronger the flavor will be. However sometimes long steeping makes the infusion bitter, so experiment and figure out when your infusion is just the way you like it. There are no strict tea brewing rules.
Add a squirt or splash of fruit juice to the infusion and transform it into an herbal punch. You can stir in homemade jams or jellies. You can do this with sparkling water as well as still.
Basic herb/fruit Infusion recipe A pitcher or container of filtered water Your herbs, washed and rinsed Fruits, vegetables and spices- cut and prepared
Page 2 of 5 Mix everything together in a container of water and stir. I love to use a cocktail muddler, but you may want to use a wooden spoon. Refrigerate for an hour, add ice and stir.
Here are some suggestions to flavor your infused waters- Choose as many as you want!
Herbs: Rosemary, Thyme, Mint, Holy Basil, Cilantro, Parsley, Anise Hyssop, Dill, Lavender, Rose Geranium
Edible flowers: Rose, Lavender, Citrus Blossoms, Hibiscus, Pansies, Violets, Nasturtiums
Fruit: Berries (Fresh or Frozen),Peaches and Nectarines, Melon, Tropical Fruits, Citrus, Apples, Pears
Spices: Cinnamon Sticks, Cardamom Pods, Fresh Ginger, Cloves, Vanilla Bean, Star Anise, Pink Peppercorns
Vegetables: Cucumber, Celery, Fennel, Carrots, Beets, Asparagus
Making Honey Syrup
To make a simple honey syrup just take equal parts honey and water, place them into a saucepan and heat them until the honey has melted into the water. You can make stronger flavored and thicker syrup by using two parts honey to one-part water. Honey syrup will keep for up to two weeks in a capped jar. You can also add lemon thyme, cinnamon basil , lemongrass , cinnamon stick, pink pepper, ginger , star anise or other herbs to the syrup while it is heating
Page 3 of 5 and allow it to infuse for about an hour. Then strain the syrup while it’s still warm and refrigerate.
I like to always remind people that historically, herbs were the original medicines. So many of them are very safe when used correctly, but if you are taking any prescription medications at all, don’t use herb teas for medicinal purposes until you’ve spoken with your Doctor.
Even more helpful is your local pharmacist who is the absolute authority on what herbs can contraindicate with the medicines that you are taking. For example, the simple cranberry is the go-to fruit to stave off a urinary tract infection. It can be very effective in that capacity, but if you are taking a blood thinner such as Coumadin, it can also be very dangerous, causing your blood to thin more than it is supposed to.
Page 4 of 5 For any questions:
Beth Schreibman Gehring [email protected]
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