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Homemade Vitamin Water

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Homemade Vitamin Water

Blueberry in Hand

Jyah Hoy
During the summer we love homemade “vitamin waters”. No need for sweeteners or chemicals, just good water and whatever you add into it. These waters are hydrating and delicious, and a wonderful way to wean off bottled drinks towards pure water. The number of people who simply don’t like plain water because their palates have been conditioned towards bottled and flavored beverages often surprises me. This is a great alternative to lemonade or smoothies The possibilities are almost endless here so don’t hesitate to experiment. We drink a lot of this, so I usually make double the amount specified below. Make sure you use best quality spring or filtered water and organically grown fruits, vegetables and herbs for these recipes.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

  • Cucumber Water
  • 1 quart of water
  • 2 Kirby cucumbers, sliced very thin
  • 1 lime, cut in ½ and sliced thin (optional)
  • Dill or mint sprigs, or borage flowers
  • *
  • Pineapple Water
  • 1 quart water
  • ¼ pineapple, sliced into very thin triangular wedges
  • Spearmint, lemon balm, apple mint or borage or lavender flowers
  • *
  • Melon Water
  • 1 quart water
  • 2 cups thin triangular wedges of watermelon, honeydew or cantaloupe
  • 1 lime, sliced very thin
  • Micro, Purple or Thai Basil leaves (optional)
  • *
  • Berry Water
  • 1 quart water
  • 2 cups raspberries or blackberries
  • 1 orange or lime, cut in ½ and sliced thin
  • Borage flowers or leaves, sweet mint
  • *
  • Holy Basil and Rose Water
  • 1 quart water
  • ½ cup Holy Basil (Tulsi) leaves
  • ½ cup rose petals
  • Splash of organic rose water OR 1 drop of rose oil

Preparation:

Place the ingredients in a glass jar or pitcher. Allow the water to sit, refrigerated, for at least 5-6 hours before serving. Drink as is or pour over ice.
These waters are at their best within 24 hours, but will hold for about 48 hours.
Each recipe makes about 1 quart, or 3-4 servings.
Copyright 2012 by Jen Hoy

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