12 Refreshing Infused Water Ideas

Infused water is the perfect summer drink – super hydrating and with the addition of fruit and herbs can be extremely delightful, flavourful and refreshing.  

Infused water is the perfect summer drink – super hydrating and with the addition of fruit and herbs can be extremely delightful, flavourful and refreshing.

How to make it?

Well, it couldn’t be easier.

All you need is a jug of water and some fruit and/or herbs. Simply pop your herbs and fruit into the water (you might want to slice the big fruits like apples, lemons or grapefruits so the final flavour of the water is more intense) and then you just wait… Ideally you want to leave it to infuse overnight, up to 12 hours for best results but with a minimum infusing time of just 4 hours. When ready remove the fruit and herbs from the water, discard them and store the infused water in the fridge (for up to 3 days) ready to use.

For most people plain water can get a little boring especially if consumed regularly, but with the endless possibilities for infused water, everyone will find something they like and will enjoy.

I personally like the simple combo of lemon and mint – a few thick slices of lemon and a small handful of fresh mint left in the fridge overnight gives me an extremely refreshing drink in the morning.

With so many different fruits in season right now, I wanted to share with you some infused water ideas from other bloggers in the hope that they will inspire you to create your own infused water combos.

Blackberry Mint Infused Water

Cantaloupe Blueberry Infused Water

Dill, Melon, Lemon and Apple Detox Water

Fresh Mint Infused Water

Grapefruit Rosemary Water

Kiwi and Mint Infused Water

Lemon Ginger Water

Mojito Infused Detox Water

Orange Basil Infused Water

Pomegranate Lime Infused Water

Rose, Lemon & Strawberry Infused Water

Strawberry Lemon Infused Water

 

Which of those takes your fancy?

Which combo is your favourite?

 

Infused water is the perfect summer drink – super hydrating and with the addition of fruit and herbs can be extremely delightful, flavourful and refreshing. #infusedwater #water #summerdrink #fruitwater #recipe

Leftover Herb Salsa Verde

Herb Salsa Verde is a green sauce, which you can make as chunky or smooth as you wish. It’s a great way to use up any leftover herbs or greens in the fridge and can accompany any meat or fish dish.

The recipe can be adapted by using any herbs depending on your own taste or what you are serving it with. There is no exact recipe, you can add as little or as much of each ingredient as you like, but you need to add enough olive oil to make it a sauce. You can also use a number of wild herbs such as wild garlic or sorrel.

Ingredients:

  • Handful of herbs
  • 1 clove of garlic
  • Lemon juice / red wine vinegar
  • Olive oil, as needed
  • Optional: chopped capers, mustard or gherkins

Method:

Chop the herbs finely and put in a medium bowl.

Add each ingredient and stir in, tasting as you go.

Add olive oil and stir thoroughly to create a sauce-like texture.

_____________________________

The recipe above comes from “Leftover Pie: 101 ways to reduce your food waste” a book by Anna Pitt and it was contributed by Sara Green, Derby Food Assembly.

“Leftover Pie” teaches people about the importance of food waste reduction and gives practical ideas and solutions to this major world problem. Tracing the history of food waste over the last 100 years, the book looks at how we have arrived at a food waste crisis point. Then, without beating ourselves up about it, Leftover Pie shares tips and recipes to help us tackle the problem and make the most of what we have.

For this moment you can purchase this book in kindle version only but the paperback is on its way.

Currently, Anna is running a special offer where you can pre-order a signed copy of the book for £10 only (regular price for the paperback is set for £12.99) – the author will make sure, the book arrives on the launch date of September 8th. But hurry as this offer ends very soon.

Do you have any “secret” recipes to use leftover food in your kitchen?

Homemade Nutty Falafel

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.Ingredients:

  • 300g dry chickpeas
  • 50g pecans
  • 50g fresh coriander; chopped
  • 30g fresh flat leaf parsley; chopped
  • 3 large cloves of garlic; halved
  • ~2cm piece of fresh ginger; peeled and roughly chopped
  • 1 medium size onion; roughly chopped
  • 1tbsp spelt flour
  • 1 1/2tsp salt
  • 1 1/2tsp black pepper
  • 1tsp cumin
  • 1/2tsp chilli flakes
  • ~100ml olive oil for frying
  • 1.5l water for soaking

Method:

Pour 1.5l litre of filtered water to a pot, add the chickpeas, pop the lid on and leave to soak for at least 10h (overnight works best).

When you are ready to make your falafel, drain the chickpeas then pop them into a food processor.

Add all other ingredients spreading them evenly around the processor bowl but leaving the pecans to be added last. They will help to weigh down the fresh herbs, which means that everything will better stay in place while mixing.

Use the pulse function until your mixture is coarse to semi-coarse. Do not over pulse / mix or you will end up with a hummus-like texture, which isn’t ideal for falafels.

Once done, remove the blade from your food processor and start forming your falafels. I used an ice-cream scoop to measure mine out and the mixture should yield 24 almost perfect balls of falafel 🙂

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.Do not squeeze your mixture too much as this will make it dense and remove moisture from it, which will result in dry falafels later on. If you are struggling to form your desired shape you can:

  1. Pop the blade back on your processor and pulse few more times.
  2. Pop it into the fridge to help firm it up a bit
  3. Or worst case scenario add some eggs to help it glue together, but you really shouldn’t need to do this, if you followed the measurements as stated.

Once all your falafels have their final shape, it’s time to fry!

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.In a heavy bottomed frying pan, ideally a small cast iron one, preheat 100ml of olive oil (or more if you pan is bigger, ideally you are aiming for enough oil in the pan to cover half of your falafel).

Bring the oil up to 180C before popping your falafels in. Do not over crowd the pan. I cook 6 at the time despite having space for 12 or even 15. More falafels at one time popped into the pan means a bigger drop in the oil temperature once you put them in (this will result in your falafel soaking up the oil making them greasy) and a general inability to turn them with ease, so take it easy and fry them in batches.

When I fry the oil drops to 170C, this is temperature of my oil once all new falafels are in. I heat it up to 180C again as quickly as possible before turning the heat down and cook for about 5-6 minutes turning regularly

When done remove with a slotted spoon and place on some kitchen roll to soak up any residual oil.

Serve warm or cold with a green salad or go classic and add into a wrap.

Most importantly of all though… enjoy!

Do you like falafel?

What’s your favourite way of serving them?

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.

Everyday Seasoning Blend – Sun Dried Tomatoes, Basil & Garlic

This seasoning blend might sound very Mediterranean but trust me it goes well with almost everything and you aren’t just restricted to Italian or Spanish dishes whilst using it. It will effortlessly lift your dishes up and take them to the next level, even the simplest meal will be transformed and you will never want to go back to your old mash for example.

The first time I came across this blend was in summer when we were staying at my parents. They had just returned from their holidays bringing this mysterious, homemade seasoning mix with them, which they bought at a local food market… we had it on young boiled potatoes, on cottage cheese, on eggs in the morning… very quickly it became the mix to go but at the same time it was very quickly running out! So, we decided to decipher its ingredients: sun dried tomatoes, basil, garlic… so simple yet so tasty when put together!

Everyday Seasoning Blend – Sun Dried Tomatoes, Basil & Garlic This seasoning blend might sound very Mediterranean but trust me it goes well with almost everything and you aren’t just restricted to Italian or Spanish dishes whilst using it. It will effortlessly lift your dishes up and take them to the next level, even the simplest meal will be transformed and you will never want to go back to your old mash for example. If you want to make your own blend at home you will need the following ingredients:

  • 80g dry sun dried tomatoes – the ones with no oil just like this
  • 25g minced garlic – powdered will do but it’s not ideal due to its too fine texture
  • 10g dry basil

Method:

In a food processor place your dry sun dried tomatoes and blitz until shredded into small pieces, then mix with basil and garlic… place in an airtight jar and job jobbed!

We love this seasoning blend so much that I have started to experiment with different variations 🙂 Now I also make it with the addition of some herb salt. It really is a wonder blend and as long as you love a tomato flavour you should really enjoy it.

Have you ever mixed your own seasoning blend at home?

What do you think about this flavour combination?

Fresh Herbs Guide – what goes well with what?

Fresh Herbs Guide – what goes well with whatFresh living herbs can transform a good dish into an amazing one. They can add an incredible rich aroma, more flavour and that something special, which can elevate your dish to the next level.

By all means, I am not suggesting ditching dry herbs all together but having a fresh living herb garden is really something every cook should think about… yes, I know that not everyone has a garden or space for it but let’s be honest how much space do herbs really need? All that is required is some free window sill space, a few pots and some soil… and if this is still way too much hassle for you, why don’t you look into a complete herb set which can be planted in the box it came in.

We love fresh herbs and there is always something green growing on my kitchen window sill. A few basil leaves added into a simple tomato sauce can make all the difference… or a few mint leaves chopped and mix with your potato salad… sometimes fresh herbs is all you need to create a culinary masterpiece.

If you are new to fresh herbs I’ve put together a simple guide as to which herbs go well with what.

Basil pairs well with: tomatoes, garlic, fruit, peas, aubergines, green salad, squash, eggs, cheese, potatoes, pasta

Bay leaf pairs well with: all kind of soups and stews, sauces and marinades which need to rest for a while

Coriander pairs well with: curry, BBQ, garlic, lemon, green salad

Dill pairs well with: fish, potatoes, fish, beets, pickles, lemon

Marjoram pairs well with: cheese, eggs, basil, garlic, corn, meat

Mint pairs well with: jellies, fruit juices, candies, frosting, cakes, pies, pork, potatoes, peas and chocolate

Oregano pairs well with: tomato, pasta sauces, basil, onion

Parsley pairs well with: all kind of soups and stews, green salad, eggs, cheese

Rosemary pairs well with: lamb, pork, chicken, carrot, potatoes, garlic and tomato

Thyme pairs well with: soups, pasta sauces, potato, rice, tomato, potatoes

The list goes on and on, the more you learn the more there is to discover, it is a journey and one I implore you to start if you have even the slightest inclination in the kitchen.

If you like my herb pairing you might want to check the full flavour profiles post.

Do you use fresh living herbs in your cooking?

What is your all-time favourite use of fresh herbs?

*Post written for Spalding Bulb blogger herb challenge.