The power of infused waters, teas and tonics is increasingly sought after – for boosting good physical and mental health.
As our interest in healthy eating continues to soar, so too has the interest in healthy drinks. The new book Infused! by chef and naturopath Angele Ferreux-Maeght contains 70 nutrient-rich hot and cold infused water recipes, guaranteed to not only quench your thirst but make you feel better too.
Recipes use myriad fruits and herbs – including lemon, kiwi, pomegranate, peach, mint, rosemary, cranberries, cucumber, raspberry and vanilla – ensuring your palette will be as satisfied as your body.
Here is the recipe for a Pink Lady that is both hydrating and an antioxidant.
RASPBERRIES, STRAWBERRIES AND WATERMELON
MAKES ABOUT 1.5 LITRES (6 CUPS)
INFUSE FOR 1 HOUR TO 3 HOURS IN THE FRIDGE
200 g raspberries
100 g strawberries
1.5 litres (6 cups) water
some ice cubes
Wash the berries and the skin of the watermelon well. Cut the watermelon into triangles. Place the watermelon, berries and ice cubes in a carafe. Add the water. Mix well, then leave to infuse for at least 1 hour in the refrigerator.
Consume throughout the day.