Until now, the choices at the farmer’s markets have been slim, rhubarb and ramps will only go so far. It seems that after the fourth of July the tables explode with color and flavor overnight. The color palette right now involves complimentary peach and green hues. Tangerines and apricots surround the bell of the ball, tree-ripened peaches. Kale and romaine sit alongside their fragrant cousin, basil. It will be a full year before we can enjoy this sensory overload again. We had better make the most of it. Infused water is a great way to indulge in the bounty in a healthy way.
The peaches should be soft but, not mushy. Softer peaches tend to have the most flavor and juice. Avoid using peaches that are very firm to the touch as they will have little to give your detox water. Try to use locally grown peaches. The longer the fruit is on the tree the more robust it becomes.
Purchase basil that is locally grown a.k.a. as fresh as possible. The “living basil” option is optimal as it lasts longer (and will perfume your kitchen!). To get even more flavor, try rubbing the leaves between your fingers before adding them to your cup. This is akin to muddling mint for a mojito. The friction releases trapped oils that will amplify the power of the herb.
Distilled water has a tendency to attract and enhance tastes as well as smells. This trait makes it superior for infused water recipes. Yet, all-natural spring water is an excellent option too. The goal is to avoid hard water and the chlorine found in your taps.
Absolutely. If you go bubbly shorten the infusion time to assure that your drink is not flat by the time you drink it. Pro tip: add a dash of rose or a shot of vodka to make it a spritzer!
Tons! Here are a few suggestions:
Infused water is very forgiving, so get creative. Add anything that sounds good. Infused waters will help to reduce your food waste and increase your water intake!