Everyone says that we should drink more water, but sometimes drinking water is just so… blah! I had been noticing recently that I was not drinking as much water as I used to, and I realized, this was because drinking plain water was just getting a bit boring. So, in order to spruce up my water, I came up with an infused water recipe!
This infused water is a little different to what you may have seen before. A lot of people like adding sweet fruits, such as berries, to their water. My inspiration for this infused water was actually a flavor of kombucha from Buddha’s Brew, Basil Honey Ginger.
I am literally obsessed with Buddha’s Brew Kombucha!!! All their kombucha is made in Austin, Texas, and I love supporting local businesses. They have so many awesome flavors, such as Peach Mint, Tart Cherry Melon and Blueberry. Suffice to say, I am hooked! I’m not sponsored by Buddha’s Brew, I just really love the products!
Sometimes, I can’t get to the local grocery store to pick up any kombucha, so not only does this infused water help me drink more water, it also helps me curb my kombucha craving. It’s the most wonderful blend of herby aroma from the basil, the bright citrus flavor from the lemon and the gentle spice from the ginger. This infused water really packs a flavor punch!
Ginger has long been associated with significant health benefits. It helps to ease nausea, is full of antioxidants, vitamins and minerals, and can help regulate blood sugar. Ginger also helps fight inflammation, lowers bad cholesterol levels and can improve brain function. I highly recommend using fresh ginger. If you can’t use it all up before the ginger root starts drying out, you can also store it in the freezer, in an airtight resealable bag. When you need to use it, you can either grate it immediately or shave off pieces of ginger as needed.
Infusing water with lemon is very popular, but did you know the health benefits of this drink? Lemon water helps your digestion by slowing down the absorption of the good nutrients from your food. It also activates your liver to detoxify your body. The Vitamin C found in lemons can help fight any damage caused be free radicals, causing your skin to look better and reduce wrinkles due to continued collagen production.
Basil may seem kinda strange in a drink as opposed to being in an Italian recipe, but it really works in this water! Basil also has some interesting healthy benefits. It is high in antioxidants, is anti-inflammatory, helps support a healthy digestive system, and contains antibacterial properties. Some studies have also shown that basil extract treatments could be a good supplemental cancer treatment.
The best part of this recipe is that you just put everything in a large pitcher! Couldn’t be easier! Be sure to let the infused water sit in the fridge for at least a couple of hours, so that there is more time for the flavors to really infuse the water. I like keeping the infused water in the fridge and filling up a large drink bottle to take with me during the day.
I hope you’ll give this super simple and super delicious infused water a try! It is a little different to the typical sweet fruit infused waters but I really like this more aromatic spin on infused water. If you want to turn it into more of a lemonade, just add in a little more lemon slices and a little stevia. Perfect for a hot Spring day!
A fun aromatic twist on infused water!
- 1 small handful of fresh basil leaves torn into large pieces
- 1 lemon sliced
- 1 inch piece of ginger sliced or shaved
In a large pitcher, add in the basil leaves, lemon slices and ginger slices/shavings.
Using a large wooden spoon, gently muddle the basil, lemon and ginger. This means using the wooden spoon to lightly press down on ingredients to start releasing the flavor and oils.
Add as much water into the pitcher as desired.
Keep in the fridge for at least a couple hours before tasting.
Notes: Keep in the fridge for up to 3 days. Top off the pitcher with more water as needed. For more of a lemonade, add more lemon slices and some stevia or agave.