We’ve used fresh rhubarb in this recipe, but you can use any fruit you like. If you’re in the mood for something sweet, try strawberries or watermelon. Feeling lazy and need a lift...try lemon or lime - or a both!
Although fruits may be the first thing that comes to mind when choosing what to infuse your water with, don’t forget about vegetables. Rhubarb and cucumber are two perfect choices when you want something a bit tart and refreshing tasting.
How to Choose Rhubarb: the stalks range in color from red, to pink, to speckled green. Color is not an indication of ripeness (or sweetness), as a general rule the younger and thinner the stalks the sweeter they are. Just make sure to discard the leaves, they are poisonous.
How to Store Rhubarb: cut, unwashed stalks can be kept in a sealed bag in the fridge for up to five days.
- Prepare fruits/vegetables/herbs by washing well. Slice or coarsely chop and place in a large pitcher – filling with 1/4 to 1/3 of your chosen infusers.
- The amount you use is all up to you, play around with different amounts until you find the ratios you like best. If you are making a large pitcher that will last for a few days, coarsely chop the fruit. If you are making a single portion thinly slice everything so the flavors infuse quicker. Try using a vegetable peeler for firmer vegetables like rhubarb or carrot - it allows the flavor to diffuse quicker into the water, and it also has a beautiful curly effect.
- If desired, gently muddle (crush) the ingredients using a wooden spoon. Don’t overdo it, you want clear water not a cloudy haze filled with pulp.
- Top pitcher up with water and some ice and chill at least 2 hrs (store in fridge to prevent premature spoilage). It will keep for 3 to 5 days chilled.
Flavor Combinations to Try
- Orange + Lemon + Fresh Ginger
- Cucumber + Raspberry + Grape
- Rhubarb + Apple + Cinnamon
- Strawberry + Lime
- Pineapple + Mint
- Rhubarb + Rosemary + Strawberries
- Jalapeno Pepper + Lime + Mint
- Fresh Ginger + Mint + Cantaloupe
- Watermelon + Rosemary
Notes on Ingredients....
- For citrus, keep on all rind/skin for added flavor
- Too much, or too little - herbs like rosemary can very overpowering, so use sparingly. Melons and cumbers are quite mild, so use more to intensify their flavor.
- Keep it simple – one flavor can be enough, or choose a combination. But using any more than 3 ingredients can muddle the taste, and the flavors are lost.