Hello, young Padawan
Since we are in a new summer heat wave, let’s continue our little marathon of infused waters. Moreover, if you type “infused water” in the blog’s search bar (on your right if you are on pc, Mac, or tablet, or at the very bottom if you are on a smartphone), you will see that we now have two beautiful pages of recipes available — thus, no more lack of inspiration.
Make way for the new recipe of the day, let’s go!
Orange lemon basil infused water
1/2 very ripe organic orange, right now it’s the season for Cretan oranges
1/2 organic lemon
10 lemon basil leaves, organic or untreated, from the garden (or balcony!)
2 liters (or 68 fl oz) of filtered water
Optional: a few ice cubes.
Recipe
First of all, wash the orange, lemon, and basil leaves. Make thin slices with the half-orange and half-lemon using a cutting board and a very sharp knife.
Pour the fruit slices and whole basil leaves into a large carafe, then add the filtered water. Stir and leave to infuse in the refrigerator for at least thirty minutes.
Presentation
Using a fine tea strainer, a fine strainer, or a coffee filter, pour your infused water into your prettiest glasses or water bottle for the office. Add a few ice cubes for an “aperitif” effect.
Keep refrigerated for 24 hours.
And here is a beautiful happy-infused water that will hydrate you throughout the day. Excellent end of vacation for those still there and a good back to the office or studies!
XO 🌱
