You’ve probably had lemon or cucumber water before, but I like to take it a bit further. One of my favorite discoveries is Strawberry Jalapeño Water. You can customize the amount of heat based on how much pepper you add, but oh my word, it’s a delicious experience! To make it, cut up a few ripe strawberries, you can leave the stem intact, and slice up a jalapeno pepper. Skip the seeds if you are shy. Add it to your water and let it infuse for a couple of hours, either in the fridge or at room temperature. Serve over ice for a mesmerizing sensation of cooling heat.
cardamom rose is another creative combination and a classic Middle Eastern duo ~ use the unsprinkled rose petals (they can be straight from your garden) and whole cardamom pods. Roll the pods with a rolling pin to split them open and release the seeds.
Don’t give up your infused water in the colder months
I did one cinnamon pear and a persimmon clove water to show that you don’t have to give up brewing once fall rolls around. You’ll find plenty of ways to keep it going all year long—think apples, cranberries, and warm spices.
Fruit infused ice!
You can get double duty out of your water by freezing the flavor right into your ice cubes! I like to use flexible silicone ice cube trays for this, the cubes come out perfect every time. my jumbo King Cube Tray it is big enough for whole strawberries.
There are no set recipes for infused water.
Add as many or as many flavoring ingredients as you like. Use just one flavor, or mix and match, the choice is up to you.
