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.

Feed Display

Devour the Blog, by Cooking Channel

  • Travel You Can Taste: A Culinary Armchair Adventure
      If spring break wasn’t in the cards this year, plan a recipe road trip instead. This culinary journey hits the must-try defining dishes from all 50 states. First stops: Connecticut’s New Haven-Style White Clam Pizza Kansas City-Style Ribs Virginia Ham Biscuits Get all the recipes.
  • Get Excited for Ramps
    Plucked by foragers in wild patches throughout the East Coast and Midwest, ramps are a two-for-one find, with pickle-worthy bulbs and sauté-ready leaves.
  • Peep This: New Life for Easter Leftovers
    Now that the Easter feast has finished, don’t let all the leftover candies and colored eggs go to waste. Transform those same-old-same-old seasonal staples into exciting snacks with these easy recipes: Easter Dessert Peep-Za Deviled Eggs with Candied Bacon Easter Candy Bark Chesapeake Bay Deviled Eggs Dessert Recipes That Use Up Easter Peeps Deviled Egg […]
  • Pump Up Your Passover Spread
    No matter that (unleavened) bread is banned from the Passover table; you can still create a flavor-packed spread worthy of this festival of freedom. From savory to sweet, these sumptuous dishes will make you forget all about flour: Noodle Kugel Flourless Chocolate-Almond Cake Truffled, Shiitake Matzo Ball Soup Passover Cobbler Get all the recipes.
  • Grilled Cheese Greatness
    Celebrate National Grilled Cheese Month with these old-school takes and new-school twists on the always-golden sandwich.