The No-Waste Way to do Infused Waters

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We’ve long heard that we should be drinking fruit, veggie, and herb-infused water. I’m personally a fan of drinking warm lemon water in the morning. It helps alkalize your body (more on that in a post to come). However, I often find myself not being able to use the produce I bought quickly enough. So, I decided to preserve my water flavorings. I hit the produce section to pick up a few items. Oranges, lemons, grapefruit, strawberries, cucumber. When I got home I pulled out my juicer and got slicing and peeling away. All citrus needs to be peeled before going into the juicer. I juiced each fruit or veggie separately. If you want to get as much juice as possible, you can even give your pulp a second pass through the juicer. Mine does a pretty good job, so I don’t get a lot of juice with a second pass. Side note: I was pretty skeptical about purchasing such an affordable juicer, but I’ve been using it since February and I love it!  Then I rinsed my ice trays and emptied each jar into a tray. Now I can grab my water additives as I need them without wondering how fresh they are. Any herbs I want to add I can pick from the garden as I need them. Everything’s prepped and ready to go! I fill up my water bottle, add a few ice cubes and I’m good to go. Plus, I’m getting the most I can out of my produce — everything is preserved for just when I need it.

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S H O P   T H E   P O S T


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