• Slice & Dice: The softer the fruit, the thicker you slice. The harder the fruit,
the thinner you slice. This way you can get the most flavor and nutrients from
the fruits you put in. Larger fruits like mangos can be diced.
• Squeeze: Squeeze citrus fruits to help release juices into the water.
• Muddle: ginger root, rosemary and lemongrass with a wooden spoon to
release flavors. Muddle berries, mango, herbs to release flavors more quickly.
• Tear: Tear or crush leafy herbs like mint, basil and cilantro to release
oils.
• Quick Flavor: Cucumbers, squeezed citrus fruits, melons, muddled berries and
mint flavor water almost immediately.
• General Infused Flavor: As a general guideline, refrigerate your drink for2
hours to allow it to infuse.
• Overnight Flavor: Apples, cinnamon, fresh ginger root and rosemary, and any dense
fruits need an overnight soak in the fridge in order to flavor the water well
enough to taste.
• Avoid Waterlog: Melons and sliced strawberries start looking water logged after a
few hours; citrus and whole berries look pretty good even after hours in the
fridge.
• Avoid Bitterness: After four hours, un-peeled citrus can make water taste bitter. To
make a big jug of infused water for a party, peel the citrus before soaking. Or
you can soak it un-peeled for four hours, remove it, and add fresh slices for
looks. (And keep that water icy cold for food safety.)
• Store for Later: If you
don’t drink the water within 24 hours, strain out the solids and refrigerate
for up to three days.
• Refills: To keep sipping
all day long, refill your infused water container when it’s half full. It will
be weaker than your first drink, but still flavorful.
From: 78 SUGAR-FREE drinks to satisfy your cravings...naturally Copyright 2016 by Smart Diabetes Solutions
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