So every time I do this Whole30 thing, one of my strongest cravings is for an ice cold can of pop. Cola is my preferred poison, but just about anything sweet and bubbly will do. Any form of added sugar is out for 30 days though, so pop is not an option. This is definitely one habit I’d like to break.
But I still haven’t developed a taste for plain water, so I’ve been trying to mix it up with herbal teas and with my newly discovered love for infused water. Today I want to share my current favourite recipe: raspberry and basil infused water. The raspberries add flavour, colour, and a hint of sweetness, and the basil leaves add freshness. I like to add a couple of slices of lime for a touch of tartness too, and the citric acid also acts as a natural preservative. Together, they make a delicious, refreshing drink that’s so much better for you than any sugary drink. Now there’s no reason not to drink your water!
(I really wish it were a sunny summer day so I could take a picture of this in the sun on my patio, but it’s a wet and gray January day instead, and this is the best I could do.)
Infused water is simple, delicious, and so much fun to make! Just drop some fruit and/or herbs into a water pitcher, smush the flavourings up a bit with the end of a wooden spoon (the fancy term for this is “muddling”), and pour in fresh, filtered water. Allow it to steep in the fridge overnight. The fun part is coming up with your own combos – the only limit here is your imagination!
Things to remember:
- Make sure you thoroughly wash any herbs and fruit going into your water.
- Citrus rinds will add bitterness after a few hours, so cut them off before muddling and infusing.
- If you’re in a hurry, infusing with room temperature or even hot water will speed up the process, but it will also make the fruit disintegrate and go off faster.
- It’s best to drink your infused water within 24 hours. If you want to keep it a couple of days longer, strain out the fruit and herbs with a cheesecloth to keep the water fresher longer. 3-4 days should be fine.
- large handful of raspberries
- 2-4 fresh basil leaves
- 2 lime slices, rinds removed
- Wash raspberries and basil thoroughly and add to a glass pitcher.
- Muddle the fruit and basil with a wooden spoon.
- Fill pitcher with filtered water and leave to infuse in the fridge for at least four hours or overnight.
- Stir gently before serving.
- Infused water will remain fresh for 3-4 days in the fridge.