Quench your thirst with flavour


We all know that water is good for us, and how important it is to stay hydrated. But that doesn't always mean we drink the recommended two litres a day. In the summer months with the extra heat, humidity and poor air quality, it's especially important to keep on top of your water game. 

The majority of nutrition clients I've seen this year don't drink enough water, and this manifests in all sorts of ways - headaches, low energy, skin problems, urinary tract infections, constipation..... the list goes on. In follow up appointments, clients are often surprised by how much better they feel, simply because they've increased their water intake.

If you're one of those people who finds water boring, these fresh and flavoursome infusions are the perfect way to jazz things up. They're just what you need to ditch those sugar-laden squashes and cordials. 

Quench - 4 versions 2.jpg

This post doesn't give exact quantities for each infusion, so  you can experiment a bit to find a balance you like. As a guide, I've used around a litre of filtered water for each infusion. 

Make sure all fruit and herbs are washed thoroughly. I recommend using organic ingredients - especially organic and un-waxed citrus, as you'll be leaving the skins on to get the flavour of the peel. When you've added the fruit and herbs to the water, give them a mix and gently bruise them with the back of a spoon to release the flavours.

These infusions work well at room temperature, but you can also store them in the fridge in an airtight glass bottle for a couple of days to allow the flavours to really take hold.

Quench - mix

Cucumber and mint

Peel a small cucumber and then use your peeler to create long, fine cucumber ribbons. Add these with a large handful of mint leaves and a squeeze of lemon to water. 

Quench - cucumber and mint

Orange and rosemary

Thinly slice around half a medium orange and add with a few sprigs of rosemary to water.

Quench - orange and rosemary

Strawberry, basil and lemon

Use a large handful of strawberries. Remove the tops, cut into halves and add to water with a large handful of basil leaves and a few thin slices of lemon.

Strawberry basil lemon

Pink grapefruit

Allow a couple of thin slices of grapefruit per glass.

Quench - grapefruit
Jodie AbrahamsComment