Ah, infused water. My latest obsession.
Since I posted my Cucumber-Blackberry Infused Water recipe, I've made it, oh, about six times. What can I say? I love infused water. The flavor the different fruits and veggies give it is delicious, the crispness of the cucumber is so refreshing, and it makes me feel pretty darn fancy.
I've been wanting to experiment with a few different waters, and I loved the idea of a lemon-raspberry one.
I'm a sucker for anything lemon and the tart taste combined with sweet raspberries reminds me of summer, which is a welcome thought in the dreary month of February.
The one thing I would do differently on this recipe compared to other infused water recipes is to not let it sit for in the fridge for a really long time. Keep in mind that the lemon (while delicious) can be tart and, in my experience, can turn water sour if left to sit too long. Just consider how long it will be until you sip and vary your amount of lemon accordingly. It'll be fine for a couple of hours in the fridge, but I wouldn't leave it in there overnight or anything like that.
I hope you enjoyed this recipe! Comment down below what you're most looking forward to about summer and what recipes you would like me to make next.
Comments