Our recipes for infused water
- Recipe 1: Infused water - orange-ginger
- Recipe 2: Infused water - pineapple, passion fruit and chia seeds
- Recipe 3: Infused water - mango, vanilla and tonka bean
- Recipe 4: Infused water - cherry-thyme-chili
- Recipe 5: Infused water - pear, lemon and lavender blossom
Recipe 1
A classic infused water - orange-ginger
Ingredients (infused water):
- Orange
- Ginger
Taste:
fruity, spicy, slightly hotter
Preparation of your infused water - orange-ginger:
First, you should wash both ingredients thoroughly. If they are organic, you can also use their peel, otherwise it is better to peel them.
Then cut the orange into thin slices and remove the seeds from the fruit. You can also cut the ginger root into thin slices with the largest possible surface area.
Take as much of both ingredients as you like, but no more than a handful in total. Place the ingredients in a container and pour in a liter of fresh water. Then leave to infuse in the fridge for at least an hour.
Tip 1: In fall and winter, this infused water also tastes delicious warm or even hot.
Tip 2: The peel of citrus fruits contains essential oils that can make your water taste a little bitter. If you don't like this, simply peel the orange before cutting it into slices and adding it to the water.
Tip 3: Add fresh mint to give your infused water a pleasant herbal note.
Recipe 2
An exotic infused water - pineapple, passion fruit and chia seeds
Ingredients (infused water):
- Pineapple
- Passion fruit
- Chia seeds
Taste:
fruity, exotic, slightly tart
Preparation of your infused water - pineapple passion fruit chia seeds:
It is best to start by preparing the pineapple. First remove the top with the leaves. Then cut it into quarters by dividing it once in the middle and then cutting both halves again in the middle. Now you can remove the hard stalk. To do this, place the quarters vertically on a cutting board and cut slowly with the knife from top to bottom between the stem and the flesh. Then divide the quarters lengthwise once more so that you have eight longer pieces of pineapple in front of you. You can now simply cut off the skin so that only the flesh remains. Phew, done!
Now the next step is simple. Cut open the passion fruit and scrape out the contents with a spoon. That's it!
You don't actually have to do anything with the chia seeds.
You can place the pineapple in a tall container or, if this is not suitable, cut it into pieces first. Now you can add the flesh of the passion fruit and the chia seeds, as much of each as you like, but no more than a handful in total. Now pour a liter of fresh water over all the ingredients and leave to infuse in the fridge for at least an hour. During this time, the chia seeds can swell up nicely so that afterwards it feels a bit like you're drinking a bubble tea - a healthy one!
Tip 1: You can use the core of the pineapple to make a delicious smoothie.
Tip 2: Try coconut water instead of water. This will make your infused water taste even more exotic, but it also has slightly more calories than normal.
Recipe 3
An elegant infused water - mango, vanilla and tonka bean
Ingredients (infused water):
- Mango
- Vanilla pod
- Tonka bean
Taste:
fruity, exotic, elegant, soft, slightly bitter
Preparation of your infused water - mango, vanilla and tonka bean:
First, cut the mango in half to the left and right of its wide stone. Now take a large glass and place one half with the flesh facing inwards on the top edge of the glass. Now slowly press the mango half over the edge of the glass from top to bottom - and you have the first fillet in your glass. Simply do it again with the second half of the mango. Then cut the fillets into thin, long strips.
After washing the vanilla pod, you should score it lengthwise with a knife and open it slightly so that the water comes into direct contact with the vanilla later and, if in doubt, can even remove it.
And your tonka bean needs this treatment: first wash it, then dry it and then grate it finely.
So far so good.
Now take a handful of mango slices and put them in a container with the vanilla pod and some grated tonka bean. Add a liter of fresh water and leave to infuse for at least an hour in a cool place such as your fridge.
Tip 1: Would you prefer to fillet your mango the classic way? Then simply peel it and cut off the fillets to the left and right of the wide pit. It just takes a little longer and is a lot less fun. Laugh.
Tip 2: Tonka beans have a slightly bitter almond aroma that harmonizes well with vanilla. However, you should be careful with the amount of grated tonka bean you add to your infused water. Because too much can definitely be too much. It's better to use a little less at first and then a little more the next time.
Tip 3: You can also experiment with a freshly brewed white tea instead of water for this recipe.
Recipe 4
A spicy-hot infused water - cherry-thyme-chili
Ingredients (infused water):
- Cherry
- Thyme
- Chili
Taste:
fruity, spicy, hot
Preparation of your infused water - cherry-thyme-chili:
You should wash the cherries thoroughly. Then you can either pit them first and cut them in half or vice versa. You can then put a handful of cherry halves directly into a container, but not without first squeezing them lightly so that their cell structure breaks down completely - it's best to do this with two fingers.
Now it's the fresh chili pepper's turn. You can rinse it and cut it diagonally into thin, long strips. That's all you need to do.
And the thyme simply needs to be washed and shaken dry.
Depending on your taste, you can now add more or, to be on the safe side, a little less chili strips together with one or more sprigs of thyme to the cherries and pour in a liter of fresh water. After your infused water has steeped in the fridge for at least an hour, it is ready to drink.
Tip 1: Not every chili pepper has the same heat. It is best to cut off a small piece and lick it carefully to determine the exact spiciness. Only then should you decide how many strips to add to the water.
Tip 2: If you don't like thyme, you can add rosemary to your flavored water instead.
Recipe 5
A floral infused water - pear, lemon and lavender blossom
Ingredients (infused water):
- Pear
- Bitter Lemon
- Lavender flowers
Taste:
fruity, fresh, floral
Preparation of your infused water - pear, lemon and lavender blossom:
First remove the stem of the pear. Then you should wash it, cut it open and remove the core. Now all you have to do is cut the pear into thin slices.
You should also wash the lemon and cut it into thin slices. You only need to peel it if it is not an untreated organic lemon and you want your infused water to taste fresh but not bitter.
Let's move on to the lavender flowers. Instead of individual flowers, use a whole sprig or part of a sprig. This not only looks better, but also makes it easier for you to pour and drink your infused water later. You should wash the sprig briefly and shake it dry. That's it.
Now take as many of all the ingredients as you like, but no more than a handful in total. Place the ingredients in a container and pour in a liter of fresh water. Then leave to infuse in the fridge for at least an hour.
Tip 1: Would you prefer your flavored water to be a little sweeter? Then simply add more pear and less lemon to your water.
Tip 2: The more lemon with peel you add to your infused water, the fresher it tastes. It also gives it a slightly bitter note, which goes perfectly with the sweetness of the pear.
