Hawaiian Luau Burger

Hawaiian Luau Burger

So for today’s recipe I was thinking, it’s so hot out, I might as well fantasize a proper locale to go with the heat…. I know, Hawaii! I can picture it now, white sandy beaches, beautiful crashing waves, large erupting volcanoes… ahhh, scratch that last one. Well, most of my heart is in the right place, so I thought why not a burger that is fit for a luau? I knew I wanted the different Pan-Asian flavours, with the ginger and pineapple, and the hit of teriyaki in the glaze will really kick this burger up a notch. Normally, this would be topped with cheese and honey glazed ham, but seeing as we’re a kosher site, we’re skipping the cheese, and using a honey glazed deli turkey instead. I also kinda liked having a drink with yesterday’s recipe, so I thought, why not, and added a mai tai recipe at the bottom today. I figured, no luau is complete without a mai tai! Again, there are alternatives for those you don’t wish to imbibe. Enjoy everyone, hang ten!

Ingredients:
1 ½ teaspoons ground ginger
1 ½ teaspoons garlic powder
3 teaspoons soy sauce
1 ½ teaspoons salt
½ teaspoon pepper
3 pounds lean ground beef
6 tablespoons pineapple juice
6 tablespoons teriyaki sauce
12 slices honey glazed deli turkey
12 slices red onion
lettuce*
mayonnaise
6 big sesame seed hamburger buns

* Click here to learn how to clean lettuce.

Directions:
Preheat your grill to medium-high and oil your grill so that your burgers don’t stick! In a small bowl, mix the pineapple juice and teriyaki sauce together, and then set it aside.

In a large bowl, mix together the beef, ginger and garlic powders, salt, pepper and soy sauce. Divide into 6 balls and form into patties slightly larger than your bun.  Make a slight indentation in the centre of the burger to prevent it from doming up in the centre. The indentation will rise as your burger cooks.

Grill your burgers until they are golden brown and slightly charred, about 3-5 minutes on the first side, and then turning once, cook for 3 minutes on the other side for medium. Baste your burgers with the pineapple teriyaki sauce as your burger cooks. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger! While the burgers are grilling, grill the pineapple slices until pineapple have golden brown grill marks on both sides.

Toast the hamburger buns by placing on grill until grill marks form.  Do not walk away during this process; toast can turn to ash in the blink of an eye! Spread mayo on bottom bun, then top with lettuce, burger, grilled pineapple, red onion and the honey glazed turkey. Serve and enjoy!


Mai TaiClassic Mai Tai Cocktail

To make this non-alcoholic, simply omit the rum and top up with a bit more pineapple and orange juice. You can even top up with seltzer instead for a fizzy treat!

Ingredients:
3 tablespoons spiced rum
1 ½ tablespoons coconut-flavoured rum
1 teaspoon grenadine syrup
⅓ cup pineapple juice
¼ cup orange juice
orange slice and maraschino cherries, to garnish

Directions:
In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice. Garnish with a slice of orange and a maraschino cherry.

Bloody Mary Burgers with Horseradish Dressing

Bloody Mary BurgersSo for today’s burger, I thought I’d go for something a little different. Bloody Mary’s anyone? Admittedly, this has to be hands down my favourite cocktail. Now while I’m not too particular over the brand of vodka used (or tequila for what I call a Bloody Maria), I am quite particular that I only like hot sauce used, and NOT horseradish! Horseradish is for gefilte fish and roast beef! Which is why I make the exception in this recipe using horseradish with this beef burger. There is something about the sharp bite of the root, mixed with the dense meat of the burger that just works well together. As a bonus to today’s recipe, I’m going to throw in a quick recipe for Bloody Mary’s to accompany your meal. You can always skip the alcohol for those who are underage or don’t drink. I’m sure everyone will enjoy!

Ingredients:
For the burgers:
1 ½ tablespoons tomato paste
2 ¼ teaspoons prepared horseradish
¾ teaspoon celery seeds
6 to 12 dashes hot sauce, plus more as necessary
¾ teaspoon Worcestershire sauce**
¾ teaspoon fine sea salt
Freshly ground black pepper
4 ½ pounds ground beef (mix of medium and lean)
A little canola or olive oil, for brushing

For the dressing:
1 (1 ¼ to 1 ¾ inch piece) fresh horseradish root, freshly grated
3 tablespoons non-dairy sour cream
1 ½ teaspoons apple cider vinegar
sea salt and freshly ground black pepper

To serve:
6 good bread buns, ciabatta rolls, or thick slices of baguette
A few romaine lettuce leaves*
A few tomatoes, sliced
ketchup, optional

* Click here to learn how to clean romaine lettuce.
** Click here to learn about using Worcestershire sauce in meat dishes.

Directions:
For the burgers: In a medium bowl, mix together the tomato paste, horseradish, celery seeds, hot pepper sauce, Worcestershire sauce, salt, and a generous grinding of black pepper. Add the beef and mix thoroughly with your hands, making sure the seasonings are spread throughout the meat. Let stand for at least an hour for the flavours to develop. Meanwhile, make the horseradish dressing.

For the dressing: Mix the grated horseradish, non-dairy sour cream and vinegar together in a bowl, seasoning with salt and pepper to taste. Break off a small piece of the beef mixture, the size of a walnut, and fry in a little oil until well cooked. Taste and adjust the seasonings, if necessary.

To serve: Heat a grill. Shape the meat into 6 patties about ¾ inch thick. Lightly brush each one with oil, then place on a grill over high heat. It’s hard to give exact cooking instructions due to variables such as the thickness of the burger, the heat of the grill, and personal preference. For a medium-rare burger, you will probably need to grill for 3 to 4 minutes, then flip over and cook the other side for a couple of minutes. If you’re cooking the burgers indoors, use a lightly oiled grill pan set over medium-high heat. Let the burgers rest for a minute or two while you prepare the buns.

Toast the buns or other bread lightly on the cut side, then top with the lettuce leaves and tomato slices. Add the burgers and smear with horseradish sauce, and a dollop of ketchup if you like. Top with the other half of the bread.


Bloody Mary Cocktail

Classic Bloody Mary Cocktail

To make this non-alcoholic, simply omit the vodka and top up with tomato juice.

Ingredients:
¼ cup vodka
¾ cup tomato juice
1 teaspoon lemon juice
3-4 dashes Worcestershire sauce
3-4 dashes hot sauce
celery salt, for rimming the glass
salt and pepper
lemon wedge and celery stalk, for garnish

Directions:
Pour some celery salt on to a small plate. Take the lemon wedge and run it around the rim of the glass. Turn the glass upside down, and dip it in the celery salt on the plate. The celery salt will now coat the rim of the glass. Pour the tomato juice and vodka into the glass, and add the lemon juice, Worcestershire sauce , hot sauce and salt and pepper. Stir to combine and add ice if desired. Garnish with a fresh lemon wedge and a celery stalk. Enjoy!

Iced Coffee, Cubes and Syrups

Iced Coffees

So as I sit here in my office, for what seems like the one millionth day without proper air conditioning (today’s issue: blown fuse in the compressor), I am sipping on my regular decaf coffee, only iced, rather than hot. Yes, I am aware that there is the theory that when it’s 10 billion degrees out (give or take a degree) you’re actually supposed to have hot drinks, rather than cold, as it’s supposed to make you in fact cooler. So of course, my next step was to Google that to check it out!

According to the Smithsonian Magazine (www.smithsonianmag.com) their answer, in short: Yes, a hot drink can cool you down, but only in specific circumstances. and I quote:

“If you drink a hot drink, it does result in a lower amount of heat stored inside your body, provided the additional sweat that’s produced when you drink the hot drink can evaporate”

The key is however that the increased perspiration needs to be able evaporate off your skin. If you are wearing a lot of clothing, or you are sweating so much that it’s just beading up and running off you rather than evaporating, then you are not cooling yourself off at all, and are better off going for a cold drink.

So, since we dress quite modestly here in the office, the chances of any overproduction of perspiration evaporating off my skin directly, while not slim to none, is close. So, I’m skipping the hot coffee and going for cold.

Sorry, that was a heck of a long into just to tell you that today is Iced Coffee Day! Since the basic recipe for Iced Coffee is pretty simple, I’m going to play up the variations by giving you recipes for a host of syrups that you can add to make your iced coffee taste just like something you paid $25 for at a store that rhymes with “Carbucks”! I’m also throwing in a recipe for coffee ice cubes. These are great for when you have a little coffee left in the pot, or just brew a pot for this recipe specifically, and then add these cubes to your coffee, and you’re not watering it down!  Enjoy everyone!


Iced Coffee Concentrate (Cold Brew)

Ingredients:
For the concentrate:
2 cup coffee beans, coarsely ground
8 cups water

For your iced coffee:
½ cup iced coffee concentrate
½ cup water
ice
sugar or coffee syrup if desired
creamer such as half-and-half, almond milk, coconut milk, cashew milk or coffee creamer

Directions:
Add the grounds and the water to a 64-ounce or larger jar or pitcher with airtight lid. Stir. Put the lid on and put the jar/pitcher somewhere out of the way on your kitchen counter, out of direct sunlight. Let it sit for at least 6 hours, up to 12.

Line a fine-mesh sieve with a couple of layers of cheesecloth and set it over a bowl. Pour the water and grounds over the strainer and discard grounds. Pour the iced coffee concentrate into an airtight jar or pitcher and store in the refrigerator until ready to use. It will keep for up to one week.

To make iced coffee, fill a glass with ice and add ½ cup coffee concentrate and ½ cup water. Add cream/sweetener as desired and serve.


Coffee Ice Cubes

Ingredients:
black coffee, cooled
ice cube trays

Directions:
Brew a pot of hot coffee in your usual method and allow to cool to room temperature. Use whatever coffee is your preference, but the nicer the coffee the nicer the end result will be, so don’t scrimp on the flavour! If you like your coffee on the sweeter side, add in some sugar or sweetener at this point.

Pour coffee into your ice cube tray and place in the freezer to harden overnight. Place any left over coffee into an airtight container and keep in the refrigerator for later. When the ice cubes are ready, fill into a tall glass to serve.


Cinnamon Dolce Syrup

Ingredients:
½ cup light brown sugar
⅓ cup pure maple syrup
½ cup water
1 5-inch cinnamon stick

Directions:
Add all ingredients to a small saucepan and set over medium heat. Cook, stirring occasionally, until heated through and the sugar has dissolved, about 5 minutes. Remove from heat and let sit for 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.


Vanilla Bean Syrup

Ingredients:
½ cup sugar
⅓ cup water
1 vanilla bean, seeds scraped
½ teaspoon pure vanilla extract

Directions:
Combine the sugar, water, scraped vanilla beans and pod and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar. I usually don’t remove the vanilla pod and just leave it in for flavor. You can remove it if you wish!


Blackberry Syrup

Ingredients:
2 cups fresh or frozen blackberries*
⅓ cup water
⅓ cup sugar
* click here to learn how to clean blackberries.

Directions:
Add the blackberries to a blender with the water. Puree until completely smooth and blended, then strain over a fine mesh sieve into a bowl – so all you have is blackberry juice. Combine the juice and sugar in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar. This syrup can get extra sweet due to the flavor of your berries, so feel free to play along with water and sugar ratios.

You can use the same recipe to make raspberry, strawberry or blueberry syrup as well.


Almond Syrup

Ingredients:
½ cup sugar
⅓ cup water
1 teaspoon pure almond extract

Directions:
Combine the sugar, water and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.


Toffee Syrup

Ingredients:
¾ cup water
¾ cup sugar
½ cup toffee bits (such as a Skor™ bar)*

*Please note that this will make this syrup dairy.

Directions:
Combine the water, sugar, and toffee bits in a small saucepan.  Heat over medium-high, stirring occasionally, just until the sugar is dissolved.  Remove from the heat and pour through a fine mesh sieve into a cup.  Let stand at room temperature about 30 minutes, and then use a spoon to skim any solids off of the top.  Transfer to a storage container and refrigerate until ready to use.


Peppermint Syrup

Ingredients:
¾ cup water
¾ cup sugar
1 candy cane, crumbled (optional, for colour)
½ to 1 teaspoon peppermint extract

Directions:
Combine the water, sugar, and candy cane in a small saucepan.  Heat over medium-high, stirring occasionally, just until the sugar is dissolved.  Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup.  Stir in the peppermint extract. Half a teaspoon is a good starting point and then you can add an additional half a teaspoon if you desire.  (Word to the wise – do not take a giant whiff of the still hot syrup unless you want a peppermint burn inside your nostrils.) Transfer to a storage container and refrigerate until ready to use.


Gingerbread Syrup

Ingredients:
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon molasses
1 cup water
1 cup sugar

Directions:
Combine all ingredients in a small saucepan over medium heat.  Heat, stirring occasionally, until the sugar is completely dissolved.  Let simmer gently for 10 minutes.  Pour the mixture through a fine mesh sieve lined with cheesecloth.  Store in the refrigerator until ready to use.


Pumpkin Spice Syrup

Ingredients:
1 cup water
1 cup pure maple syrup
3 tablespoons pumpkin puree
1 inch piece of fresh ginger, cut into quarters
2 5-inch cinnamon sticks
1 teaspoon whole cloves
½ teaspoon ground nutmeg

Directions:
Add all ingredients to a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture begins to boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and let sit for another 10 minutes. Place a fine-mesh sieve over a bowl or large jar and strain syrup. Discard solids. Pour into an airtight storage container and transfer to refrigerator. Contents may settle, so just give it a quick shake before enjoying pumpkin spice deliciousness in your morning coffee or latte.

Lots of Lemonade!

Lemonade.jpg

We all know the saying, “When life hands you lemons….” well today on Drink Week, I thought I’d make lemonade out of those lemons. And not just any lemonade of course! Sure, I’m going to start out with a classic straight forward lemonade, but then we’re going to switch it up with some wonderful plays on the golden oldie. I’m talking about adding varieties of herbs and different fruits to the mix to bring out a different taste than you might be expecting. You can even make an “Arnold Palmer” by mixing one of today’s recipes with one of yesterday’s iced teas, for a great summer treat.

As always, please be sure to check out our produce checking guide by clicking here to learn how to clean the different fruits and herbs used in the recipes below. As well, don’t forget to scrub the lemons and other citrus before cutting it up to use as garnish.


Classic Lemonade

Ingredients:
1 cup sugar
2 cups fresh lemon juice (from about 12 lemons)
7 cups water, divided
ice and lemon slices to serve

Directions:
In a small saucepan, combine the sugar and 1 cup water. Bring to a boil, stirring occasionally, until the sugar is dissolved; let cool. In a pitcher, combine the syrup with the lemon juice and 5 to 6 cups water. Serve over ice with slices of lemon.


Hibiscus and Mint Lemonade

Ingredients:
8 bags hibiscus tea (such as Celestial Seasonings Red Zinger or 1 cup dried hibiscus flowers)
4 cups fresh mint leaves, plus sprigs for serving
¼ cup sugar
½ cup fresh lemon juice (from about 3 lemons)
6 cups water, divided
ice for serving

Directions:
In a small saucepan, steep the tea and mint in 4 cups boiling water, using a wooden spoon to gently mash the mint; let cool. Discard the tea bags and mint. At the same time, in another small saucepan, combine the sugar and ¼ cup water. Bring to a boil, stirring occasionally, until the sugar is dissolved; let cool and mix with the fresh lemon juice and remaining water. In a large pitcher combine the tea and lemonade. Serve over ice and garnish with the mint sprigs.


Strawberry-Thyme Lemonade

Ingredients:
1 cup sugar
8 sprigs fresh thyme, plus more for serving
1 quart strawberries, hulled and sliced (about 2 ½ cups)
1 ½ cups fresh lemon juice (from about 10 lemons)
6 cups water
ice for serving

Directions:
Combine the sugar, thyme, and 1 cup water in a small saucepan. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved. Let cool and discard the thyme.

Combine the thyme syrup with the strawberries, lemon juice, and 5 cups cold water in a large pitcher. Chill for 30 minutes or up to 12 hours. Serve over ice, garnished with additional thyme.


Ginger Lemonade

Ingredients:
1 ½ cups white sugar
8 cups water
7 slices fresh ginger root
2 cups fresh lemon juice (from about 12 lemons)
1 lemon, sliced
ice for serving

Directions:
In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat. Stir in the lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled. Serve over ice, and garnish with the lemon slices.


Lavender Lemonade

Ingredients:
12 ice cubes
¼ cup dried lavender
2 cups boiling water
¾ cup white sugar
1 ¼ cups fresh lemon juice (from about 8 lemons)
5 cups cold water, or as needed
ice and lemon slices to serve

Directions:
Place ice cubes into a 2 quart pitcher. Place the lavender into a large heat-proof bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, and stir to dissolve. Pour the lavender water into the pitcher with the ice. Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Serve over ice with lemon slices.


Watermelon Lemonade

Ingredients:
½ cup white sugar
½ cup water
4 cups cubed watermelon
3 cups cold water
½ cup fresh lemon juice
6 cups ice cubes

Directions:
Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve. Bring sugar and ½ cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.


Citrus Lemonade

Ingredients:
1 cup white sugar
4 lemons, juiced
4 limes, juiced
4 oranges, juiced
3 quarts cold water, divided
1 lime, sliced into rounds (optional)
12 cups ice cubes

Directions:
In a small saucepan, combine the sugar and 1 cup water. Bring to a boil, stirring occasionally, until the sugar is dissolved; let cool. Pour the sugar water, lemon juice, lime juice, orange juice and remaining water into a gallon-sized container; stir to combine. Serve over ice with a slice of lime if desired.

A Collection of Iced Teas

Iced Teas

One of the classic summer drinks that we tend to go for is Iced Tea. Simple, easy, delicious and refreshing, it’s amazing how it just seems to hit the spot. One of the problems though that I seem to find though when I brew it is that it sometimes takes on a bitter taste from the tea itself. I found a tip online years ago that alleviates this problem. Simply add a pinch of baking soda to the hot water when brewing the tea. It magically counterbalances this acidity/bitterness from the tannins in the tea, and leaves you with a smooth taste.

The collection of teas below are all of a sweet variety, but you can leave out the sugar in any of them if you prefer unsweetened tea. Another tip, if you plan on keeping tea in the fridge for several days, don’t leave citrus (lemons, limes, etc.) in it with the rind/peel on. The natural oils in the peel of the fruit will leech into the tea and give a bitter taste. It is best to add fresh citrus to your glass, or to the pitcher, and then remove it before storing it for the next day.


Smooth Sweet Tea

Ingredients:
1 pinch baking soda
2 cups boiling water
6 tea bags
¾ cup white sugar
6 cups cool water
ice and lemon for serving

Directions:
Sprinkle a pinch of baking soda into a 64-ounce, heat-proof pitcher. Pour in the boiling water and add the tea bags. Cover, and allow to steep for about 15 minutes. Remove the tea bags, and discard them. Stir in the sugar until it has dissolved. Pour in the cool water, then refrigerate until cold. Serve over ice with a wedge of lemon.


Sweet Lime Iced Tea

Ingredients:
1 pinch baking soda
1 gallon boiling water
6 black tea bags (such as orange pekoe)
1 ½ cups white sugar
4 limes, juiced
lime slices for serving

Directions:
Sprinkle a pinch of baking soda into a heat-proof gallon sized pitcher, then add the water and tea bags. Allow the tea to steep for about 45 minutes. Remove and discard the tea bags. Stir in the sugar and lime juice until the sugar has dissolved. Cool to room temperature and refrigerate until cold before serving. Serve over ice with slices of lime.


South Asian Iced Tea

This is a bit of different kind of ice tea, in that it’s a sweet milky tea. Trust me though, once you try it, it will quickly become a favourite!

Ingredients:
9 cups water
8 tea bags black tea (such as orange pekoe)
2 tablespoons plus 2 teaspoons white sugar
½ cup sweetened condensed milk, divided
½ cup half-and-half, divided

Directions:
Bring water to a boil in a kettle and pour over tea bags in a heat-proof pitcher. Steep the tea for about 5 minutes and then remove the bags from the pitcher. Stir in the sugar in until it has dissolved. Cool the tea to room temperature. To serve, fill a glass with ice, then pour in the cool tea until almost full. Then add 1 tablespoon condensed milk and float 1 tablespoon of half-and-half atop the iced tea.


Hawaiian Plantation Iced Tea

Ingredients:
1 quart barely boiling hot water
4 orange pekoe tea bags
1 quart ice cold water
1 (16 ounce) can pineapple juice
½ cup simple syrup (optional)*
1 fresh pineapple – peeled, cored, and cut into spears

Directions:
Pour the hot water into a large pitcher, and add the tea bags. Steep the tea for about 5 minutes. Remove the tea bags, and pour in the ice water and the pineapple juice. Refrigerate until thoroughly chilled, about 1 ½ hours. Pour the tea over ice, garnish with pineapple spears, and serve.

* To make simple syrup heat ½ cup of water with ½ cup sugar over low-medium heat until the sugar has completely dissolved.


Peach Orange Iced Tea

This fruity tea is a nice twist on traditional ice tea. If you don’t have peaches or clementine, you can use a nectarine or mandarin.

Ingredients:
1 pinch baking soda
1 large fresh peach, sliced
1 clementine, peeled and segmented
1 tablespoon white sugar, or to taste
8 cups boiling water
4 Earl Grey tea bags
ice and peach slices for serving

Directions:
In a large heat-proof pitcher, and the sliced peach, clementine and sugar. Muddle the fruit and sugar to break it down. Add the baking soda, boiling water and tea bags and stir. Refrigerate the tea until cool, about an hour. Using a slotted spoon, remove the fruit and tea bags. Serve over ice with a few slices of peach.

Naturally Flavoured Waters

Flavoured Waters

So with Canada Day behind us, and the hot long summer ahead (sorry GOT fans, winter is not yet coming!), it is important that we stay hydrated! So this week is all about the liquids! And what better way to kick it off than with good ol’ H2O? That reminds me of a bad nerd joke, that you’ll have to forgive me for telling, but I just can’t help myself.

Two scientists walk into a bar. The first one says “I’ll have some H2O.” The second one says, “I’ll have some H2O too.” The second scientist then dies.

All my fellow nerds will get it, for those that don’t, H2O2 (too) is the chemical formula for Hydrogen Peroxide which can kill you if ingested. Hey, I warned you it was a bad joke, don’t shoot the blogger.

So having warmed up the crowd, let’s move on to some great, easy waters, and some of the benefits that they will bring you. Please check out our produce cleaning page to see how to clean all of the fresh produce and herbs used in these recipes. You can check out the page by clicking here.


Apples and Cinnamon Water

Cinnamon helps lower blood sugar concentration and improves insulin sensitivity, while apples have been shown in studies to help a wide spectrum of ailments from staving off Alzheimer’s to protecting against colon cancer.

Ingredients:
2 apples, thinly sliced
4 cinnamon sticks
2 quarts water/seltzer, divided
ice
sliced apple and cinnamon sticks, for serving

Directions:
Place the thinly sliced apples and cinnamon sticks in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh apples and cinnamon sticks for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.


Strawberries and Basil Water

This pretty medley of strawberries and basil from provides iron from the herb and vitamin C from the berries, which has been linked to fighting cancer, keeping wrinkles at bay, and more.

Ingredients:
1 pint strawberries, sliced
10 fresh basil leaves, torn
1 lemon, sliced
2 quarts water

Directions:
Combine strawberries, basil and lemon in a large pitcher. Add 2 quarts of water. Refrigerate for at least 3 hours or up to 2 days.


Blueberries, Peach, Lemon, and Mint Water

This supercharged mixture from combines the antioxidant power of the fruit with refreshing mint, a carotene-rich aromatic herb.

Ingredients:
1 large pitcher of water
10-12 chopped mint leaves
1 cup blueberries (frozen or fresh)
2 sliced lemons
1 sliced peach or nectarine

Throw everything together in a pitcher and let it steep overnight. You can use fresh or frozen fruit – I always prefer fresh if it’s in season.


Orange & Vanilla Infused Water

This light delicious water provides both vitamin C and a boost of antioxidants.

Ingredients:
2 litres of filtered water
1 orange, sliced
½ teaspoon vanilla extract or a scraped vanilla bean

Directions:
Combine the orange slices, vanilla and water in a large pitcher, and mix well. Allow to infuse in the fridge for at least an hour, and then keep chilled in the fridge for a refreshing beverage anytime you like!


Blackberries and Sage Water

Blackberries are brimming with fibre and heart-healthy polyunsaturated fats, while sage contains vitamin A and a variety of minerals like calcium and iron.

Ingredients:
5 sage leaves
1 cup blackberries (fresh or frozen)
ice
water

Directions:
Add sage leaves to a pitcher and bruise with a muddler. Add blackberries; press and twist with muddler to release their juices. Fill the jar with ice cubes, and then add water to the top, stir, cover and refrigerate.


Cucumber Slices and Lemongrass Water

Send yourself to the spa with this Thai inspired water. The lemongrass provides vitamins a and c, and the cucumber is a great diuretic!

Ingredients:
½ cucumber
1 stalk lemongrass
4 cups of water
ice

Directions:
Wash the cucumber. Using a vegetable peeler remove some of the waxy peel from the cucumber. Proceed to peel the cucumber into ribbons using the vegetable peeler. Put the ribbons into the pitcher.

Using your hands, peel away the rough outer edge of the lemongrass. Cut the lemongrass in half, lengthwise. Place the lemongrass onto a cutting board. Using a rolling pin, gently smash the lemongrass. Add to the pitcher of ice and cucumber ribbons. Fill with water. Give a stir. Let chill in the fridge at least an hour. Fill about ¼ of the pitcher with ice, stir, and enjoy.