If you’re trying to lose weight, an easy place to start is to look at what you’re sipping. A 2007 report published in Obesity Research found that Americans are consuming 222 calories from beverages each day. That’s more than 1,500 calories a week! To cut your calorie intake without cutting taste, you’ll need to get creative. Thankfully, we did the legwork for you. We spoke with a number of experts about their favorite infused-water recipes. These refreshing spa water recipes will keep you from reaching for that sugary, calorie-laden fruit drink or soda. The flavor of spa water is sweetly subtle, and it offers an appealing way to liven up your daily water intake and stay hydrated. Read on to learn about these 12 spa water recipes to see which ones you’d like to try — hot-stone massage and fluffy spa robe optional.
1. An Introduction to Infusing Water
Tastes and preferences are personal, which is why you’ll see such variation in water and produce amounts and infusion times in the following recipes. Experimentation is encouraged. One rule, however, is always to wash fresh produce before use. You should also keep your infused water refrigerated to prevent spoilage. Also, you can choose to remove the rinds of citrus fruits, but leaving the rinds on will actually deliver more citrus flavor to the water. But if rinds are left too long, the taste can become bitter.
2. Tarragon-Cucumber Water
“Cucumber is a spa water staple,” said Ashton Keefe, owner of Ashton Keefe Culinary Lifestyle Services in New York. “And people oftentimes overlook leafy and delicious herbs [like tarragon],” yet the two are an ideal combination for a truly luxurious spa water. “Tarragon and cucumber have a savory and elegant feel to them,” Keefe explains. To make Keefe’s tarragon-cucumber water, thinly slice half a cucumber. Place one bunch of fresh tarragon in a large container and gently “bruise” it with a spatula or the back of a wooden spoon to release its flavor, and then add the cucumber slices. Pour in three liters of filtered water and chill in the refrigerator before serving. “Cucumbers contain high levels of water,” adds Keefe, “and tarragon has one of the highest levels of antioxidants among herbs,” making this spa water refreshing, delicious and healthy.
3. Watermelon-Cucumber-Lime Water
Watermelon and cucumber are both light, refreshing flavors, making them perfect for spa water, such as this watermelon-cucumber-lime water. This refreshing drink will leave you feeling rested and glowing.” Watermelon juice has been found to help with muscle recovery after exercise, and cucumbers are a good source of vitamin K and help to reduce inflammation. To make, fill a pitcher with two liters of water. Add one cup of seeded watermelon, peeled and cut into cubes; one large cucumber, sliced; and one lime, sliced. Let the mixture sit overnight and then discard the watermelon chunks, but leave the other fruit (although you might want to remove the lime if you’ll not be drinking it immediately to avoid bitterness). Serve water with a slice of lime.
4. Grapefruit-Basil Spa Water
The sweet basil pairs beautifully with the less-acidic grapefruit for a milder flavor and citrus essence. Place the basil in a pitcher, add one gallon of water and let the mixture steep for about two hours. Next, cut one grapefruit into thick slices and discard the end pieces to prevent bitterness. Add the grapefruit slices and some ice to the pitcher and chill for another two hours before serving. Add more ice as needed.
5. The Del -icious
For spa guests looking for a refreshing and healthy thirst-quencher The Del-icious spa water. The locally harvested mint from our herb garden is used to increase blood flow and relieve inflammation. Strawberries are used for their high vitamin content and pleasing taste, while cucumbers have a natural cooling property. To prepare, slice one cucumber and quarter 10 strawberries. Place fresh mint in a container and muddle it slightly with a spatula or the back of a wooden spoon to release its flavor. Next, thinly slice an apple and add it and the mint, cucumber and strawberries to 64 ounces of water. Refrigerate for one hour and then serve over ice.
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