Boost your health while you hydrate by making your own botanical water blends.
We all know we should drink more water. But let’s face it, glugging back litres of l’eau can sometimes get a little dull. Enter the trend for flavoured Infused with fruit extracts and botanicals to give them a zing, these healthy alternatives to sugary, fizzy drinks are easy to quaff, good for your health and hydration – but they’re pretty pricey. Much better to make your own, says food writer Geraldine Olivo, author of new book Detox Waters (Quadrille, £7.99.) Her easy infusions harness a multitude of superfood ingredients and flavour combos to boost your energy, curb cravings and cleanse your body, as well as making staying hydrated more enjoyable. ‘These are vitamin-boosted versions of the water we drink everyday,’ she says. ‘You can drink them on waking to gently revive your body after a night of fasting, or in between meals.’To make detox waters, simply infuse a combination of fruits, herbs and crushed spices in a glass container overnight. Here are three of Olivo’s top waters for you to try.
Detox in Travel Photo Gallery
CELERY WATER WITH APPLE AND LIME
Perfect first thing in the morning, this refreshing detox water cleanses and renews your body.
MAKES 1 LİTRE
. Cut 2 small apples into quarters, remove the core and seeds and chop into small pieces.
. Chop 60g celery into small pieces.
. Peel a lime and remove the pith. Cut into slices.
. Place all the ingredients together in a jar with a litre of water.
. Leave to infuse for at least 12 hours in the fridge before serving.
Apples contain cleansing pectin and fibre.
Detox Waters by Geraldine Olivo (Quadrille, £7.99) contains 80 easy infusions to purify your system for every season of the year.
BEETROOT WATER WITH LEMON AND GINGER
Pretty but potent, this anti inflammatory blend stimulates your liver and is a good all-round tonic.
MAKES 1 LİTRE
• Peel 250g beetroot.3cm ginger and slice it into fine strips.Peel a lemon and remove all the pith.
• Cut into slices.Place all the ingredients together in a jar
With a litre of water.Leave to infuse for at least 12 hours in the fridge before serving.
Beetroot skin is rich in betalain, an anti-inflammatory antioxidant.
CARROT CAKE IN A DRINK
Like comfort food in a glass, this packs a punch of protective carotenoid antioxidants, vitamins B, K, C and E, plus iron, phosphorus and potassium.
MAKES 1 LİTRE
• 400g carrots into slices.
• Break 3cm ginger into thin strips. 3 cinnamon sticks into two or three pieces or crush them with a pestle and mortar. Place them in a muslin bag. Place all the ingredients together in a jar with a litre of water.
• Leave to infuse for at least 12 hours in the fridge before serving.
As well as flavour, cinnamon provides minerals such as manganese and calcium.
Offset bitter ingredients such as lemon with sweeter soft or dried fruits.Try combining mild-flavoured ingredients such as cucumber with aromatic herbs.Put health-giving herbs in a muslin sachet or tea ball.Use filtered or mineral water and consume within 24 hours.Cut Fruit and veg small to allow their flavours to infuse. If too small to slice, crush the veg slightly before using.