Emily Wyckoff

Ten ways to jazz up water

I drink a lot of water – a few years ago I started drinking it with lemon after I heard an interview with Denise Austin (remember her of the exercise videos of the 80′s?) and she said she starts every day with a room temperature glass of water with lemon – before coffee – to get things going. Sounded good to me and I have been doing it ever since. Then a few years ago I dabbled in the Flat Belly Diet which has its patented “sassy water” as a core part of the program. It’s a refreshing blend of ginger, cucumber, mint, and lemon and while the diet didn’t last very long, I still make a pitcher of old sassy water from time to time.
I know a lot of people really can’t stand water (I was one of them until I was in my 20′s – I recall saying plain water “tasted like dirt”) – if you add in some fruits, herbs, or even veggies, even the staunchest water haters may change their tune. A few pitchers of infused water are also fun to put out at a party. Here are a few combos to try:
1) Sassy Water from the Flat Belly Diet
Combine ingredients in a large pitcher and refrigerate overnight. Strain and drink.
2) Citrus Cucumber Water

  • One large lemon, sliced
  • One large lime, sliced
  • One large orange, sliced
  • One large cucumber, sliced
  • One half gallon of water

Place all fruits and vegetables in a glass pitcher and add water. Allow to infuse for two hours before serving over ice.

3) Orange Mint Water

  • Three large oranges, sliced
  • Ten mint leaves
  • One half gallon of water

Place mint and orange slices in a pitcher and add water. Infuse for two hours in the refrigerator. Pour over ice and serve garnished with an orange slice and a sprig of mint.

4) Cucumber Melon Water

  • One large cucumber, sliced
  • 1/4 honeydew melon, cubed
  • 1/4 canteloupe, cubed
  • One half gallon of water

Place melon and cucumber in a glass pitcher and add water. Allow to rest, refrigerated, for two hours and then serve over ice.

5) Watermelon Basil Water

  • 1 1/2 cups of seedless watermelon, cubed
  • Ten to 12 basil leaves
  • One half gallon of water

Pour water over melon and basil. Refrigerate for two hours and then serve over ice, garnished with a sprig of basil.

6) Citrus Cilantro Water

  • One large lemon, sliced
  • One large lime, sliced
  • One large orange, sliced
  • 1/4 cup cilantro leaves

Pour water over citrus fruits and cilantro. Refrigerate for two hours. Serve over ice and garnish with an orange slice and sprig of cilantro.

7) Citrus Cucumber Water

  • 1 large lemon, sliced
  • 1 large lime, sliced
  • 1 large orange, sliced
  • 1 large cucumber, sliced
  • 1 half-gallon of water

Place all the sliced fruits and the cucumber in a glass pitcher and add water. Refrigerate for two hours to allow flavors to infuse, then serve in glasses over ice.

8) Cucumber Herb Water

  • 5 cups water
  • 10 thin slices of cucumber
  • 2 lemon slices
  • 2 sprigs of fresh mint
  • 3 sprigs of rosemary

Put water in pitcher and add lemon slices and cucumber slices. Crush mint and rosemary to release flavor, then add to other ingredients. Refrigerate for several hours. Serve over ice in tall glasses. Garnish with a lemon wedge.

9) Herb and Berry Water

  • 2  4–inch sprigs of fresh rosemary. lightly bruised  (to release more flavor)
  • 1 cup fresh blueberries, lightly crushed
  • 1 half-gallon of water

Add blueberries and rosemary sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings.

10) Frozen Fruit Water

  • 2 cups frozen apple chunks, grapes, or berries
  • 1 half-gallon of water

Add frozen fruit to a pitcher; pour water over fruit and let sit at least 30 minutes in the refrigerator. Stir to distribute fruit flavor and serve in glasses with some ice cubes. (Note: you can chop up the same kind of fruit, unfrozen, and follow same directions. You’ll need  to use more ice when serving the unfrozen fruit–flavored water).


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