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Infused Water


I see people drinking those vitamin waters and gatorade in yoga class and at the gym. I wonder if they realize they are drinking high fructose corn syrup, which is made from corn and 99% likely to be GMO. High fructose corn syrup slows the brain and hampers learning and memory. It also has a connection to heart disease, diabetes and obesity. Our bodies react differently to corn syrup compared to sugar, it does not stimulate insulin secretion or promote leptin production, both of which are essential in regulating appetite and in the storing of fat.

A few months ago Gatorade announced they would stop using brominated vegetable oil which is a flame retardant, but what about the rest of the toxic ingredients? Glaceau Vitamin Water, also made by Coca Cola, contains crystalline fructose, which is an even more processed version of high fructose corn syrup.

Recently I found some delicious recipes for infused water. They’re very easy to make and healthier alternatives for sports and soft drinks and store bought sweetened teas. Infused water is made by adding pieces of fruit into your ionized water, this way you get the flavor of the fruit but without all the additives like corn syrup and sugar.

These recipes are from Infused Waters. (http://infusedwaters.com/)

Blackberry Mint Infused Water 
Because you muddle the blackberries for this recipe, their juices are released and you can enjoy the infusion almost immediately. To muddle (aka smash), you use a muddler or even just a wooden spoon.

Recipe for a 32-ounce ball jar: 10 blackberries, muddled + 10 mint leaves, torn. Muddle those blackberries into a pulp, add your mint, then add ionized water. Let the infused water sit for 5-10 minutes, then add ice and stir. It’s the perfect drink for a hot day!

Raspberry Lime Infused Water
Ready for super flavor? Try this sweet tangy infusion of raspberries and lime! It’s easy, fast, and fresh. And if you leave the water to sit in the fridge overnight, you won’t believe how flavorful and delicious it becomes.

Recipe for a 32 ounce Ball jar: 8-10 raspberries crushed with a wood muddler + a small lime with rind removed. Infuse for 1-12 hours and strain before serving.

To muddle the raspberries, simply crush them with your muddler until you see the juice escape. There will be some raspberry pieces in the water as a result of the muddling, so it’s best to strain throughmesh strainer before serving.

Watermelon Cilantro Infused Water
Watermelon is an excellent fruit for making infused waters as it releases flavor quickly and is very refreshing. The cilantro adds just a hint of herbal flavor. Delish!

Recipe for a 32-ounce Ball jar (with a plastic lid): 4 cubes fresh watermelon + 5-6 leaves cilantro. Tear the cilantro leaves in half to get the most flavor. Add ionized water and chill in the fridge for 2-4 hours. Note: do not re-infuse this water or leave to sit too long as the water will become cloudy.

Pineapple Thyme Infused Water
Sweet and slightly herbal, this infusion will tickle your tastebuds! For maximum flavor, there are two things you need to do: 1) rip the thyme leaves before infusing and strain them before serving and 2) infuse for 24 hours. Even though pineapple is a juicy fruit, its juices do not release as readily as other fruits, which is why you need to infuse for longer.

Recipe for a 32-ounce Ball jar: two 1” thick slices of pineapple + 5 sprigs fresh thyme, torn. Add ionized water. Infuse in the fridge for 24 hours and strain before serving.

Starfruit Strawberry Infused Water
Starfruit is a fantastically fun fruit to add to any infused water recipe. Not only is it a powerhouse of Vitamin C and A, but starfruit is also easy to work with and does not require any peeling. Simply slice and you’re good to go!

The taste of starfruit is very unique – mild, sweet, and tangy all at once. When shopping for a ripe starfruit, look for yellow to orange flesh (not green).

Recipe for a 32-ounce Ball jar: 1 organic strawberry, sliced + 3 slices of starfruit. Add ionized water and let chill for 4 to 24 hours.

Warning: if you walk down the street drinking this infused water, people will stop and ask you about it!

To see other recipes and to see this article online: http://infusedwaters.com/

You can make these in just a few minutes and let them sit for 2-3 hours. Most of the infused waters will keep well if refrigerated for 2-3 days. With the hot summer days around the corner, I know you will want to stay cool and hydrated.

Thanks for reading!

Be Well,
Lisa Brown


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