Fruit-Infused Water

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While I’m on the subject of water, this is another simple way to add a little flavor to your water bottle. Simply chop up some fruit, add it to a pitcher with some water, and refrigerate it overnight! In the morning, strain out the fruit and pour the water into your bottle.

The resulting infusion will have a pleasant sweetness and fruity flavor, which will encourage you to drink more water and stay hydrated – particularly important during these hot summer months. It’ll also be more hydrating than pure juice, since juice is essentially a food suspended in water.

Chop the fruits well to allow a lot of surface area for the juice to infuse the water. If you’re making a fruit salad for your day hike the next day, it’ll be super easy, since you’re already chopping up fruit 🙂 In the photo above, I also added a teabag of DoMatcha’s Organic Tencha Green to the pitcher, and cold-brewed the tea along with the fruit overnight.

Fruits that infuse well include:

  • Apricots
  • Berries – Strawberries, blueberries, raspberries, blackberries
  • Kiwis
  • Lemons
  • Limes
  • Lychee
  • Mangoes
  • Melon – watermelon, cantaloupe, honeydew, etc.
  • Oranges
  • Peaches
  • Pineapple

You can also add fresh mint or other herbs. Bruise them first by rolling them in your hands or smooshing them on a plate with the back of a spoon, to break up the leaf cells and release their fragrant oils.

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Check out more easy recipes in my Kindle ebook Easy Hiking Recipes.

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Tencha Green Tea Cucumber Water

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This recipe is a real refresher after a long day of hiking, or anytime the weather gets hot! The cucumber and green tea meld well together to create a subtly sweet tea. I use a cold-brewing method to infuse the tea, which brings out the tea’s natural sweetness. I used DōMatcha’s Organic Tencha Green Tea, which has a particularly rich, sweet flavor, though you can use other types of green tea as well 🙂

Ingredients:

  • 2 DōMatcha Tencha Green Tea teabags
  • 8 cups water (cold)
  • 20 thin slices of cucumber (1 small cucumber or half of a large cucumber)

Optional:

  • Lemon slices
  • 1-3 tablespoons fresh herbs (mint, lemon balm, lemon verbena, rosemary, thyme, spearmint, etc.)
  • Agave syrup

Place the cucumbers, water, and teabags in a pitcher. If you’re adding herbs, “bruise” them by rolling them between your hands for a few seconds, and add them into the pitcher. Place the pitcher in the fridge overnight.

When you’re ready to serve, remove the teabags and garnish with lemon slices. Add a couple tablespoons of agave syrup to sweeten to taste!