Last year’s trend towards infused water continues. And that’s a good thing. Because flavored water is a simple way to increase your daily fluid intake. It simply tastes like more! Infused water is a great option, especially for people who find it difficult to drink water regularly in everyday life. Spring in particular invites you to experiment creatively with fresh herbs and fruit.
The added vitality of infused water
The English term infused water describes water in which different ingredients areinfused. Refreshing drinks are particularly popular when temperatures rise again in May. Drinking water and mineral water is generally the best choice to replenish the body’s fluid reserves. For many people, pure water tastes too bland. If ingredients such as pieces of fruit, vegetable slices, herbs or spices are left to infuse in the water, the water takes on a more intense flavor. This can lead to an increase in the daily amount you drink. In addition, some vitamins, minerals and secondary plant substances that are water-soluble are transferred to the drink. This not only makes the drink more attractive in terms of appearance and taste, but can also provide an additional boost to vitality and health. Around a handful of ingredients are sufficient for one liter of mineral or drinking water. Depending on your preference for the intensity of the infused water, the herbs or spices, fruit or vegetables should soak in water for a few minutes to one to two hours.
Season for fresh May ingredients
May is the season for many delicious plant-based foods that can also be used to make infused water. All ingredients should be cleaned before use. Fruit, vegetables, herbs and spices from organic farming have hardly any chemical contamination. They can also be used with peel, such as lemon or cucumber slices, for infused water.
The May duo: strawberries & mint
The start of the strawberry season begins with the fruit. Cut into slices or quarters, the red fruits are ideal for making fruity infused water. They are also very good for the immune system and the skin. The first fresh mint leaves also sprout, leaving a refreshingly strong aroma in the water. Mint can also help prevent allergies and improve the appearance of the skin. Strawberries and mint are the perfect early summer infused water combination.
The May hits: lemon balm, woodruff & elderflower
Other classic May ingredients are lemon balm, woodruff and elderflower. If you don’t have lemon balm in your garden, you can put it in a pot on the windowsill. Care should be taken when looking for woodruff in mixed deciduous forests or beech forests, as the true woodruff has a doppelganger, the woodlice. However, this has no typical odor and can therefore be quickly identified. Due to the coumarin it contains, no more than three grams of fresh woodruff plants should be used per liter of water. The elderberry bushes also start flowering in May. The flowers can give drinking or mineral water a pleasantly sweet taste.
Springtime enjoyment all year round with syrup: The fresh “May taste” can also be used to refine water all year round with elderflower, strawberry or mint syrup. If you don’t want to make your own syrup, you can find a selection of ready-made organic syrups in health food stores or health food shops.
