From my last post, cooking has been quite the task lately. I have been filling my belly full of fresh vegetables and fruit lately. Thank goodness it’s spring/summer here!
Water has been something that I’ve been trying my hardest to have a lot of. Unfortunately, drink plain ol’ ice water is tough for me to stomach. The adding a lemon to the water thing is starting to get old too.
I went to see my friend Megan, of Mobi Yogi, earlier this week for a photo shoot. She handed me a glass of amazing melon-mint infused water. A lightbulb went off. Why haven’t I been doing this? Fruit + herbs + water, oh yes, please.
(By the way, she’s amazing. Back when I studied tai chi, they wanted me to do something similar. I just laughed at them. Give me flexibility exercises any day over strength and balance.)
Also known as aguas frescas, fruit and vegetable infused water has its roots in Spanish cuisine.
I have a few combinations that I will be trying out in the coming weeks, but since we are in the midst of strawberry season here. I’m going to start off with a strawberry basil infused water.
Strawberry Basil Aguas Frescas
Fresh basil leaves
The beauty of infused water is that you can put as much or as little fruit & herbs in the water to suit your taste.
For me, I cut about 10 strawberries into very thin slices and added them to a large pitcher. Then three basil leaves, tear them into quarters and muddle them to get the flavor to come out. Then add to the pitcher with the strawberries.
Pour water over the berries and the basil, then cover and refrigerate for at least two hours, up to overnight. The longer the fruit and herbs are in the water, the more intense the flavor will be.
To serve, pour the water into a glass over ice. Garnish with a fresh strawberry and basil leaves, if you wish. Enjoy!If you enjoyed this post, Get free updates via RSS or Email and connect with me on