Rosemary And Ginger Infused Water Recipes

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

Steps:

• Make lemon concentrate: In a medium saucepan, bring 2/3 cup sugar, ginger, 5-in. rosemary sprigs, and 2 1/2 cups water to a boil.
• Reduce heat to a simmer and cook, stirring occasionally, about 10 minutes. Let steep at room temperature 20 minutes. Strain into a medium bowl, discarding rosemary and ginger, and stir in lemon juice.
• Pour remaining 2/3 cup sugar onto a plate. Slice 2 thin slices from lemon and quarter the slices. Insert a 1 1/2-in. rosemary sprig through center of each quarter.
• With a wedge cut from remaining lemon, moisten the rims of 8 cocktail glasses. Twist rims gently in sugar to coat.
• Fill a large pitcher half-full with ice cubes. Pour in vodka and lemon concentrate and stir vigorously. Strain into glasses, dividing evenly. Float a rosemary-skewered lemon quarter in each.

Steps:

• Select your container. You can use any glass or BPA-free plastic container you like. Choose mason jars, pitchers, or water bottles depending on how/where you want to drink your water. Doing everything in a watter bottle can be great on the go, or you can make a whole pitcher of infused water that you store in your fridge to sip from throughout the day.
• Pick your produce. Choose any flavor combination that you think sounds good and add it to your container.
• Muddle your selected ingredients. Once you've placed everything in your container smash it a little bit with a wooden spoon or muddler. This helps to release some of the flavors and essential oils from your produce, which will add more flavor to your water.
• Add water. You can use either regular tap or filtered water or try plain sparkling water.
• Here are some sample combinations to try:.
• Grapefruit, cucumber and rosemary.
• Raspberry, lime.
• Pineapple, mint.
• Lemon, ginger (this can be helpful for nausea).
• Cucumber, watermelon, mint.
• Blueberry, basil, lemon.
• Pineapple, mango.
• Strawberry, cantaloupe.
• Cucumber, mint.

Steps:

• Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature.
• Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use.
• Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.