One thing I would like to mention is I don't think these need to be left overnight, but you do need to let them sit at least a couple of hours. I also think that you can re-use stuff at least one time. For instance this week I'm doing Lemon, Cucumber and Mint, and I've refilled the pitcher, without changing the ingredients twiee. The flavor tends to change (the lemon looses a little oomph and the mint get's stronger), if you're on a budget I would recommend this. Also, I tend to just crush herbs like mint, basil and sage. It brings out the flavor and you don't end up with a bunch of green things stuck to the sides of your pitcher.
1) The classical : lemon/cucumber:
Mix in a pitcher:
8 cups of water
0.5 cucumber and a lemon, thinly sliced
1/4 cup fresh crushed basil leaf or 1/3 of crushed fresh mint leaves.
Leave in the refrigerator overnight before serving.
2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 8-10 cups of water
2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 8-10 cups of water
6 strawberries or Raspberries
one thinly sliced lime
12 crushed fresh mint leaves.
Leave in the refrigerator overnight before serving.
3) The digestive : Fennel/citrus
Infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher 8-10 cups of water
3) The digestive : Fennel/citrus
Infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher 8-10 cups of water
lemon juice (put the leftover lemon in the mix)
1 small thinly sliced orange
12 fresh crushed mint leaves
The infusion of fennel seeds.
Leave in refrigerator overnight before serving.
4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 8-10 cups of water
4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 8-10 cups of water
1 cup of blackberries that have been very slightly crushed
3-4 sage crushed leaves.
Leave in refrigerator overnight before serving.
5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
6) The exotic : Pineapple/Mint
Mix in a pitcher : 8-10 cups of water
5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
6) The exotic : Pineapple/Mint
Mix in a pitcher : 8-10 cups of water
1 cup of pineapple cut into cubes
12 crushed fresh mint leaves
Leave in the refrigerator overnight before serving.
7) The traditional : Apple/cinnamon
Mix in a pitcher : 8-10 cups of water
7) The traditional : Apple/cinnamon
Mix in a pitcher : 8-10 cups of water
1 cup of apple cut into cubes
2 cinnamon sticks
2 teaspoon of ground cinnamon.
Leave in the refrigerator overnight before serving.
8) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea
8) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea
4-5 pieces of fresh ginger cut into cubes.
Leave in the refrigerator overnight before serving.
No comments:
Post a Comment