Home Cooking, for the sake of your health!

Lemon Mint Infused WaterI  mainly drink plain water, but at times it can get pretty boring and I crave flavor.  Since I abstain from sodas and majority of the juices (unless I juice fruits & veggies myself), this healthy alternative is right up my alley.  I always loved how refreshing mint could be when used in cooking (and especially in summer salads), it is just as great in water. Plain old boring water no more!

All you need is a mason jar and a muddler to create this flavorful and refreshing drink.

I prefer to let the water sit in the fridge for at least a couple of hours (and sometimes even overnight) so the flavor intensifies.  However, you can certainly drink it right after making it. The ice will serve as a sieve so you won’t get pieces of mint/lemon slices into your water.

 
Ingredients
  • ½ large lemon (or 1 small lemon) sliced
  • handful of mint
  • 2 cups of ice
  • enough water to fill your mason jar
 
Instructions
  1. Slice the lemon and add into the mason jar together with mint. Mash just slightly with the muddler (if you don’t have one you can easily do this with a potato masher or even with a whisk). Add ice and top with water. Refrigerate for a few hours or overnight to allow the water to develop the flavor.
  2. You can re-use the existing ingredients (lemon and mint) if you finish your water. Simply add more ice and more water. In my experience its best to make a fresh batch after about 3 days.

About this site

Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

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