“Balancing everything is good; putting everything in harmony is better.”
Victor Hugo.
Hello, young Padawan
The beautiful days are finally here, and summer is in full swing. I know that many of you were tired of the gray and the rain, so I am happy for you. Since each day of summer brings me closer to puff season, after all, I’m happy, too.
Good weather calls for a new infused water! It’s super simple, and since the hibiscus flower has been a great success, I’m going to offer you a second recipe. It takes three minutes tops to make, so it won’t take much of your time. For more information on the properties of hibiscus and to discover our first infused water recipe, you can click here.
Let’s do this!
Hibiscus infused water, with summer flavors.
For 17 fl oz of infusion.
1/4 ripe peach
1/2 ripe abricot
17 fl oz of filtered water (or lightly mineralized water).
2 tsp of hibiscus flowers
Recipe
Pour the hibiscus flowers into an infusing carafe or a simple carafe. Add thin slices of peach and apricot.
Pour in the water, cover it, and leave it to infuse for at least two hours, preferably overnight.
Presentation
Using a fine tea strainer, a coffee filter, or a fine strainer, pour your infused water into your prettiest glasses or water bottle for the office. Add a few ice cubes for an “aperitif” effect.
Keep refrigerated for 24 hours.
Here is this second recipe, which will enhance the sweet scent of hibiscus while bringing you lightness and well-being to your body.
See you next Friday!
XO 🌺
