Copyright Deliciously Organic. Did you enjoy this post? Sign up for FREE updates! And here I drink more water in ounces than my body weight due to my love of water. And usually I have that by early afternoon!!
And what's even funnier - I don't like flavored water! I want pure water and I don't drink coffee or tea for I don't like them. I realize I'm a rare bread, but just had to comment. How many lemon do you add to the lemon and cucumber and how sour is it. Are there any rules as to how long you can leave the berries, herbs, etc. For example if I fill up the pitcher in the morning with all the yummy stuff and add water through the day, would I still be able to add water the next day? Or should you start fresh each day?
I'm wondering cost wise to put all of these delicious things in the water how long it would be good for. This could definitely help me drink more water! Berries tend to go bad quickly, so they generally last a few days. The citrus, cucumbers and herbs tend to last days in the fridge.
I went to have a facial at my sister-in-laws beauty college and they served water with cucumber and strawberries, I couldn't drink enough of it, it was amazingly refreshing. Thanks for these suggestions! Just picked some mulberries from my yard I will include with local fruit I already have. I love cucumber in my water, and I just made last night in a pitcher the cucumber lemon as you suggested and it is yummy.
One question though - I used a pitcher and made the water with the cucumber and the lemon, and then by mid-day today we had drank all of the water. My easy formula for making KISS flavored waters is to use only fruit and herbs, water, ice, and a jar or pitcher. This is something I can make in a minute or two so I can always have flavored waters on hand in my fridge. Here's a short video that shows you how easy it is to make these:.
Step-by-step photos for making Naturally Flavored Water. Skip the photos - Go straight to the recipe. Fresh vs. When in season, I prefer to use fresh fruit. However, when fruit is out of season, the fresh version can be tart or flavorless.
Because fruit that is to be frozen is picked at the peak of ripeness, it is often the better option for the best flavor, sweetness, and nutrients. I find this to especially to be the case with berries and peaches. A variety of fresh herbs. Use whatever herbs you like or happen to have on hand. I picked all of these from my herb garden and have tried them in flavored waters. It's surprising how well they blend with most fruit flavors, and they amp up the refreshing factor of the water.
Mint is the most obvious herb choice. I also have tried basil, rosemary, sage, thyme, lavender, and tarragon. All good. I'll share some of the fruit and herb combos that I've recently tried for flavoring water. But, honestly, you can combine most fruits and herbs according to your favorite flavors and what you have on hand in your fridge. I'll show you how to make 5 flavor combos. You can take it from there, creating endless flavor combos of your own.
Quantities: The quantities in my flavored water recipes are all for 2 quart jars or pitchers. However, I ran out of the 2 quart jars and used a few 1 quart jars, halving the recipe ingredients. So, don't be confused by the different jar sizes. It's easy to make a full or half batch depending on your jar or pitcher size.
The citrus and berries need to be really, really clean to keep contaminants and bacteria out of your flavored water. I recommend organic fruit, if it isn't going to be peeled. All Citrus Flavored Water adds refreshing tartness to water -- slice 1 orange, 1 lime, 1 lemon into rounds, then cut the rounds in half.
Add to jar, press and twist with a muddler or the handle of a wooden spoon. Press enough to release some of the juices, but don't pulverize the fruit into pieces.
Fill the jar with ice. Pour in water to the top. Stir it with the handle of a wooden spoon or a chopstick. Put a lid on it, put it in the fridge, and chill. You can drink it right away, but the flavor intensifies if it's made an hour or two ahead.
It's even better the next day. The ice at the top serves as a sieve so that you can pour the flavored water without getting fruit bits in your glass. Raspberry Lime Flavored Water beautiful color and mildly tart -- Quarter 2 limes; with your hands, squeeze the juice into the jar, then throw in the squeezed lime quarters. Add raspberries. Press and twist with a muddler to release some of the juices don't pulverize the fruit.
Fill the jar with ice, then add water to the top. Stir, cover, and refrigerate. Pineapple Mint Flavored Water a hint of minty sweetness. Add a sprig of mint to the jar--you can throw in the whole sprig; or, remove the leaves from the sprig, if you prefer to have the mint swimming around and distributing in the jar. Muddle the mint--the goal is to bruise the leaves and release their flavor--don't pulverize them into bits. Add pineapple pieces, press and twist with the muddler to release juices.
Add ice to the top and then water. Blackberry Sage Flavored Water subtle, refreshing flavor. Add sage leaves to jar and bruise with a muddler.
Where do they come from? How exactly are they different from artificial flavors? I checked each of the company's websites to see what they had to say about their own natural flavoring and then I compared this info to other sources. One of the FAQ's on La Croix's website is what exactly makes up the natural flavors, and here is their response : "The flavors are derived from the natural essence oils extracted from the named fruit There are no sugars or artificial ingredients contained in, nor added to, these extracted flavors.
Two questions in their FAQ's asked about the flavoring of the water. They explain that "individual essences and extracts are obtained from plant sources fruits, vegetables, spices , using a variety of ancient culinary techniques that separate the flavors we want from the sugar, color, pulp and other components that we don't. When I headed over to Perrier's website , I came up empty regarding details about how they derived their natural flavors.
But from what I gathered from La Croix and Hint's websites, it appeared that "natural flavors" truly weren't that much to worry about. I looked to online sources next. Here's what the FDA has to say about exactly what constitutes a natural flavor. While these flavors come from sources found in nature, they can be chemically altered to create the desired product.
So in the same way that artificial flavors are created in a lab, some natural flavors may also be concocted in a lab setting. So, as it turns out, there may not be as glaring of a difference between artificial and natural flavors as you may have originally thought.
But don't worry— a connection between natural flavors and adverse health affects hasn't been cited. Will my investigation into natural flavors keep me from drinking my La Croix?
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