Colorful seasonal fruits and herbs can add some excitement to your water and keep your thirst quenched all summer long. "Infused water is a great way to hydrate without the excess calories, preservatives and sugar," says Steve Ippolito, catering and event manager of Martini’s Creative Catering and Concepts in Valparaiso.
Ippolito recommends chilling the infused waters for at least 24 hours, allowing the fruit to deliver more flavor and the herbs to release their oils, which results in the perfect flavor blend. He also suggests muddling the fruit or herbs before or after the infusing.
The following recipes from Ippolito include herbs like rosemary and seasonal fruits that not only add delicious flavor but pops of color.
Story and photos by Eve Adams.