Hello, young Padawan
Good news: If we’re inaugurating the summer-infused water festival of the blog today, it’s because summer is just around the corner, and the warmer weather is here—or almost. Don’t be afraid if you’re not wearing flip-flops and sunglasses yet.
You can find all the blog’s infused waters by clicking on the “Eat” section under “Juices and Snacks,” or in the “Recipe Index.”
Now, for today’s recipe, it’s pretty delicious!
Strawberry infused water
5 ripe strawberries
4 large basil leaves
A small piece of ginger (about the size of a little finger phalanx)
2 liters (or about 70 fl oz) of filtered water
Optional: a few ice cubes.
Recipe
Wash the strawberries, basil leaves, and ginger in clean water. Cut each strawberry into six pieces lengthwise using a cutting board and a sharp knife. This is easy: cut them in half lengthwise, then each piece into three slices.
For a more aesthetically pleasing appearance, cut the basil leaves into quarters, also lengthwise, and the ginger into thin slices.
Pour the strawberry, basil, and ginger pieces into a large carafe, then add the filtered water. Stir and let them steep in the refrigerator overnight—at least 4 hours.
Presentation
Using a fine tea strainer, a coffee filter, or a fine strainer, 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 the first recipe for the season. With seasonal strawberries, everything is ready!
XO 🍓
