Most Melburnians may recollect the moment when their city was blanketed with hail the size of golf balls back in March, 2010. I was having lunch with a friend at a cafe on Bridge Road, Richmond, about an hour before the hailstorm hit. My memory of that day was vivid because that was the first time I had been acquainted with the idea of fruit-infused water. On the cafe counter was a jug of cold tap water with fresh, whole, plump strawberries floating inside. I thought to myself, “Genius! Ha!” Though the idea may not have been new, it was definitely creative. Today, fruit-infused water (and even herb or veggie infused water) is trending.
Some people love drinking water, but let’s face it, sometimes it gets kind of boring! As such, some may find themselves reaching for those sugar-sweetened beverages like soft drinks and sodas, fruit juice, or cordial instead. With the global obesity epidemic on the rise, staying hydrated with fruit-infused water is a great way to increase water consumption by adding natural flavours (and creativity).
I love cucumber infused water – no, it doesn’t taste like cucumber but it sure smells refreshing! Some other ideas include: strawberries, apple, lemon, watermelon, orange, mint, grapefruit… the list is extensive! D.I.Y., mix and match!