It has never been a problem for me to have my 8 water glass a day. I
do not need to remind myself to drink water,quite the contrary.
Wherever I am, I have a mug or a glass, or a bottle that I drink along the day.
This
late summer I decided to give a note of flavor and color to the water.
Actually, this is an idea you can use whenever you miss summer.
And,
on top of it, a very simple test with an idea that also brings color to
the table, becoming a table center piece effortlessly.
All you have to take into account is that water really gets flavored, so keep that in mind when combining it with your dishes.
It is not exactly an infusion, not that much, but you will notice the taste for sure.
These
photos are two of the bottles I prepared at the same time and got to
photograph, but you can really do almost as many combinations as you
like.
I prepared some water with cucumber and lime, which is
perfect for starting your meal, with a salad, gazpacho or the like, as
cucumber and lime add a refreshing touch the water.
And to continue, or take in the afternoon, or really, when you want, there is the other one which has raspberry and basil. The raspberry gives it a touch of acidity, basil puts the perfume.
The preparation could not be simpler and you could not have a more dramatic result with less effort. What about you, what do you put on your late summer water?
Naturally flavored water
With lime and cucumber
Ingredients
1 liter of mineral water (so it has no taste of its own)
1 cucumber (there will be letfovers)
1 lime
Directions
Thoroughly wash the lime and cucumber, dry. With a mandoline or a vegetable cutter, cut the cucumber thinely, lengthwise. You will need 6 or 8 will of these, depending on how intensely flavored you like it. Cut the lime into quarters. Put ingredients in a wide-necked bottle that can go to the fridge and fill with water.
Leave in the refrigerator at least 12 hours, preferably 24.
Serve with plenty of ice.
With raspberry and basil
Ingredients
1 liter of mineral water
2 handfuls of raspberries (in my case, frozen.)
Fresh basil leaves.
Preparation
Wash the basil and cut the stems, leaving the whole leaves. Put the basil leaves together with raspberries in a wide-necked bottle that can go to the fridge, and let it rest to absorb flavor (and color in this case) between 12 and 24 hours. Serve with plenty of ice.
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