- Recipes
- Lemon Rosemary Infused Water
Lemon Rosemary Infused Water
Ingredients
Step by step process
Prepare the ingredients
- 1
This lemon infused water starts with the lemon. Wash it well in warm water, pat it dry and slice it into thin rounds on a board, peel and all. For a milder, less bitter taste, peel half of the lemon first. That keeps the drink from turning needlessly bitter.
- 2
Rinse the rosemary sprigs in cold water, pat them dry and gently rub them between your palms. The needles break slightly and release their fragrant oil, which makes the drink more herbal and aromatic. Do not tear the rosemary into small pieces, so you can strain it easily later and no loose needles stay in the carafe.
Layering and steeping
- 3
Layer the lemon rounds and rosemary sprigs alternately in a large carafe so the flavors spread evenly across the full height of the vessel. Press the rosemary down lightly at the bottom with a wooden spoon or the back of a spoon so it releases as much aroma as possible into the cold water.
- 4
Pour cold water over the layers, add a handful of ice and place the carafe in the fridge for at least 30 minutes. The longer you steep the mixture, the fuller the flavor. Ideally let it rest for two to three hours. Before serving, stir gently, pour through a strainer and feel free to top the carafe up with fresh water during the day for a second infusion.
More tips:
You can easily vary the taste: add a few cucumber slices or a round of lime to the lemon, and a sprig of thyme or a slice of ginger pairs well with the rosemary. In a thermos with a lid the water stays cold even on the go and at a picnic.
Nutritional values
