While vacationing in California this summer, Chef Michael Davies and his wife discovered an abundance of fruit infused water. What a great thirst-quencher!
Made from a vairety of fruit, vegetables and herbs, they make great summer refreshments and can act as a body detox. Each flavour addition adds its own function and taste:
Cucumbers- Prevent water retention & have many anti-inflammatory properties.
Lemons- The cleansing effect of citric acid helps clear out the digestive system.
Oranges- The peel & juice contain flavonoids to stimulate the immune system, and help to reduce cholesterol levels.
Mint- Aids digestion and soothes the stomach.
Here are a few of Chef Davies favourite flavour combinations. Feel free to experiment with the amount of fruit, vegetables and herbs you use, then fill your jug with water and ice.
Very Berry Citrus Cooler
Strawberry, blueberry, raspberry, blackberry, sliced lime, lemon, orange & mint.
Melon “Bee” Express
Cantaloupe, honeydew, watermelon, lime, lemon, sour cherries, basil, strawberry and honey
Country Harvest Garden
Cucumber, dill, celery, parsley, cherry tomatoes, baby carrots, lemon & lime
Granny smith, apple, pineapple, pear, celery, grapes, honeydew, ginger, lime & lemon. Red chilies for heat if desired.
The more you refill your jug with water to the same fruits the more diluted and less nutrient-dense the fruit becomes. Don’t leave fruit in water for more than 24hrs before changing the water.
Have fun and enjoy those hot summer days!
Taste more of Chef Davies’ inspirations at the Elm Hurst Inn & Spa.