Infuse: Oil, Spirit, Water (23 page)
Read Infuse: Oil, Spirit, Water Online
Authors: Eric Prum,Josh Williams
This hydrating and refreshingly floral iced mint tea is equally suited to a lazy afternoon outdoors or a long day at the office.
30 oz of water
8 sprigs of fresh mint
4 sprigs of dried lavender
4 strips of Meyer lemon zest
i.
Add all ingredients to a 32 oz Mason jar.
ii.
Seal and shake to combine.
iii.
Refrigerate for 10 hours.
iv.
Strain through a double layer of cheesecloth and serve over ice, garnishing with additional strips of Meyer lemon zest and lavender sprigs. The tea will keep in the refrigerator for up to three days.
Immediate
28 oz
Coconut water in its pure, raw form is simply delicious, but the flavored varieties that you’ll find at the store taste stale and lifeless. Instead of settling for something subpar, we upgrade the good stuff with tropical pineapple and cool mint to create this fresh, hydrating infusion.
10 pieces of fresh pineapple, peeled
4 sprigs of fresh mint
28 oz of raw coconut water
i.
Combine the pineapple and mint sprigs in a 32 oz Mason jar and muddle until thoroughly crushed.
ii.
Add the coconut water, seal, and shake for 30 seconds to combine.
iii.
Strain through cheesecloth, squeezing out any excess liquid.
iv.
Serve over ice. The infusion will keep in the refrigerator for up to 24 hours.
Great for postworkout hydration or hanging with friends on a sunny day.
Pay attention to what coconut water you use for this recipe. Many brands are heat pasteurized, a process that dulls the flavors. You’ll want to stick with the raw, unpasteurized version, which is as close to actually cracking open a coconut as you can get.
12 hours
16 oz
