INFUSED AND FLAVORED WATERS
Apr. 11th, 2015 09:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityINFUSED AND FLAVORED WATERS
Cucumber water: 1 cucumber, peeled and seeded; juice of 1 lime; 5 cups water; sugar, to taste; 1 lime, sliced, for garnish.
In the jar of a blender, blend the cucumber and lime juice and then strain through a fine-mesh sieve for an hour. Add the juice to the water, along with a little sugar to taste. Serve garnished with a lime slice.
Rosemary lemon iced tea: 1 bunch rosemary, well washed; zest of 2 lemons; juice of 2 lemons; 1 cup sugar; 5 cups water.
Put the rosemary, lemon zest, lemon juice and sugar in a heatproof container. In a small saucepan, bring the water to a boil and then pour it over the rosemary. Stir and let infuse for two hours. Strain and serve cold.
Tamarind tea: 5 cups water; 1 cup tamarind paste; 1 cup sugar.
In a small saucepan, bring the water to a simmer over medium heat. Add the tamarind and sugar and stir for about five minutes, then let soak for two hours. Strain through a fine-mesh sieve and serve cold.
Lemon and mint infusion: 2 slices lemon and 2 sprigs fresh mint.
Place the lemon and mint into a heatproof glass and cover with boiling water. Allow to steep for two minutes before drinking.
Cucumber water: 1 cucumber, peeled and seeded; juice of 1 lime; 5 cups water; sugar, to taste; 1 lime, sliced, for garnish.
In the jar of a blender, blend the cucumber and lime juice and then strain through a fine-mesh sieve for an hour. Add the juice to the water, along with a little sugar to taste. Serve garnished with a lime slice.
Rosemary lemon iced tea: 1 bunch rosemary, well washed; zest of 2 lemons; juice of 2 lemons; 1 cup sugar; 5 cups water.
Put the rosemary, lemon zest, lemon juice and sugar in a heatproof container. In a small saucepan, bring the water to a boil and then pour it over the rosemary. Stir and let infuse for two hours. Strain and serve cold.
Tamarind tea: 5 cups water; 1 cup tamarind paste; 1 cup sugar.
In a small saucepan, bring the water to a simmer over medium heat. Add the tamarind and sugar and stir for about five minutes, then let soak for two hours. Strain through a fine-mesh sieve and serve cold.
Lemon and mint infusion: 2 slices lemon and 2 sprigs fresh mint.
Place the lemon and mint into a heatproof glass and cover with boiling water. Allow to steep for two minutes before drinking.
