Homemade “vitamin water” is all over the place lately. I’ve read two magazine articles about it this month, and dozens of pins on Pinterest. Mainly, it involves infusing a pitcher of water with fruit and herbs, so that the water takes on a light flavour.
I also happen to have an herb planter on my patio, full of healthy, luscious herbs that I really don’t know what to do with.
(Except basil. Basil is my herb soul mate. We get along famously.)
So I took a handful of stevia and lemon mint leaves, half a lemon and half a cucumber, sliced thinly, and stirred them into a pitcher of water, and let it sit in the fridge over night.
It was . . . okay. Too cucumber-y for my liking. And the herbs made it taste a little bitter. It was better if I poured half a glass from the pitcher, and then filled up the rest with tap water.
My next attempt, I used 10 lemon mint leaves, and half a lemon, thinly sliced, and it was so much better! Very refreshing. Best part, you can keep it in the fridge, and then you have cold water that doesn’t take on that fridge taste. I quite liked my second attempt.
My third attempt is all citrus, all the time. Half an orange, half a lime, and half a lemon. No herbs this time. We’ll see how this one turns out tomorrow morning. Looks promising!