Forest Fruit Water with Mint

Forest fruit makes the freshest water, so start with good berries. Rinse the raspberries and blueberries in a sieve under cold water and let them drain. Tip them into a bowl and crush lightly with a fork. You just want a few pieces to burst and release their juice. Do not mash them to a pulp, so the water stays clear and whole berries float in the carafe. A gentle touch keeps the drink looking fresh and bright rather than muddy.

Rinse the mint sprigs and gently rub them between your palms so the leaves relax and release their fragrant oil. A few light presses are enough, since bruising the leaves too hard can turn the drink bitter. Do not tear the mint into small bits, so you can strain it out easily later and no tiny leaves are left in the glass.

Move the crushed fruit and its juice into a large carafe. Add the mint sprigs and pour over cold water. Drop in a handful of ice, which chills the drink right away and slowly melts down into a second infusion later in the day. Stir gently with a spoon so the fruit and mint spread evenly through the whole height of the carafe.

Chill the carafe for at least 30 minutes and let it steep. The longer the water rests, the deeper its pink color and flavor. Two to three hours is ideal. Before serving, stir gently and pour through a strainer. Keep the dewy carafe on hand all day and top it up with fresh water for a second infusion.