Download Cool Waters: 50 Refreshing, Healthy Homemade by Brian Preston-Campbell PDF

By Brian Preston-Campbell

All of us drink water, so it really is no shock that there are such a lot of kinds on grocery store cabinets. what's striking, notwithstanding, is that with ingredients like sugar and synthetic flavors, lots of those advertisement beverages aren't as fit as they appear. With Cool Waters, it is easy and cost effective to create unique infusions which are fitter and better-tasting than whatever present in shops. Recipes comprise Pineapple and Lime Seltzer, Pomegranate aptitude, Mint Mist, or even flavored ice cubes, and are displayed in appealing full-color pictures which are certain to make readers thirst for a pitcher of cool water.

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Extra info for Cool Waters: 50 Refreshing, Healthy Homemade Thirst-Quenchers

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Juice of ½ lime 4 cups still water 1 tablespoon fresh parsley leaves 4 to 6 fresh peppermint leaves 2 fresh basil leaves 5 mustard seeds Add the lime juice and 3 cups of the water to a large pitcher. Place the parsley, peppermint, basil, and mustard seeds in a blender with the remaining 1 cup water. Puree until smooth, for about 1 minute. Strain the pureed mixture through a fine-mesh sieve into the pitcher. Serve cold. 10 MINUTES 4 SERVINGS FOOD PAIRINGS: Poached fish, grilled chicken, salads TIP: Garnish with additional herbs and lime slices, if desired.

Strain through a fine-mesh sieve into a large pitcher. Add the sparkling water and stir. Serve over ice. 10 MINUTES 5 SERVINGS FOOD PAIRINGS: Roast beef sandwiches, grilled tuna TIP: Use a cherry/olive pitter to make quick work of pit removal. Crimson Dew This simple recipe brings ingredients from two corners of the world together—lemongrass from Southeast Asia and blood oranges from the Mediterranean. Look for blood oranges in your market from November to May. There are several popular varieties, including the Sanguinello, the Moro, and the Tarocco.

4 stalks lemongrass Juice of 2 blood oranges 4 cups still water Peel the outer layers from the lemongrass stalks and discard. Cut the stalks into 2-inch pieces and crush with a heavy knife. Tie the lemongrass into a bundle with kitchen twine. Place the orange juice and water in a large pitcher. Add the lemongrass bundle and let steep in the refrigerator for at least 2 hours. Remove the lemongrass and serve cold. 10 MINUTES + 2 hours to steep 4 SERVINGS FOOD PAIRINGS: Thai food, empanadas, mild fish TIP: Look for fresh lemongrass in Asian markets in your area.

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