An ice-cold glass of water usually helps us cool off in this Washington humidity. But sometimes we just want to kick it up a notch. Throughout summer we’re big fans of making flavored water using fruit and herbs. Not only are they refreshing and cooling thanks to the mint, but they’ll be a hit at your next barbecue, too.
Fill a pitcher with water and ice. Add chunks of pineapple, enough to fill about half of the container. Add a mix of torn and full mint leaves so the top of the container is covered. Stir and refrigerate overnight or for a few hours for flavors to set in.
Fill a pitcher with water and ice. Add 15 to 20 slices of cucumber depending on the size of the container. Add five slices of lemon. Garnish with mint leaves. Stir and refrigerate overnight or for a few hours for flavors to set in.
Slice up a chunk of ginger and boil in water. Add boiled water and ginger to pitcher and fill the rest with more water and ice. Add one cup of torn mint leaves. Stir and refrigerate overnight or for a few hours for flavors to set in.
Photographs by Melissa Romero.
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