Lemon Water Recipes

LEMON WATER RECIPE

Steps:

• Wash and thinly slice the lemon.
• Add the lemon slices to bottom of a pitcher. Use a wooden spoon to lightly muddle (mash) them several times to release the juices.
• Add the cold water. Refrigerate for at least 1 hour before serving, more if time. Flavor is best within 1 day.

LEMON-GINGER WATER

Steps:

• Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
• Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

4 DETOX LEMON WATER RECIPES

Steps:

• To a large glass add fresh lemons slices, mint and water. (muddle the mint a little if you'd like to really taste the mint flavor)
• Drink.
• To a large glass add fresh lemons slices, blueberries and water.
• Drink.
• To a large glass add fresh lemons slices, cucumber and water.
• Drink.
• To a large glass add fresh lemons slices, ginger slices and water.
• Drink.

8 INFUSED WATER RECIPES

Steps:

• In a large pitcher, place the desired combination of fruit or herbs.
• Add ice and fill container with water. Add additional fruit or herbs to garnish, if desired.

LEMON-INFUSED WATER

Steps:

• Place 2 thinly sliced lemons 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 lemons to infuse. Stir well and strain, discarding the lemons. For serving, add fresh lemon slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

LEMON WATER SPAGHETTI, A DELICIOUS AVANT-GARDE PASTA RECIPE

Steps:

• wash 3 lemons. Cut them into quarters and remove the pulp and discard it or use for something else. Put the peel into a bowl with 500ml water which has been heated to about 75/80 ° C. Leave covered until the next day.
• The next day, strain the lemon infused water into a small pot and bring it to the boil.
• In a large frying pan with high sides, add a large ladleful of the hot infusion, some olive oil and a pinch of salt, and once it boils again add the spaghetti (yes to the pan!).
• Keep stirring and adding more infused water (a small ladleful at a time) until the pasta is cooked. Don't let the pan dry out or the spaghetti strands stick together. Keep the heat medium.
• Grate the peel of half a lemon.
• When the pasta is cooked and off the heat, add some more oil, the lemon zest and the cheese and stir well.
• Add the chopped basil and stir again.
• Serve immediately with a little more basil, ground black pepper and grated provolone or Parmesan

LEMON WATER RECIPE

Steps:

• In a glass, squeeze lemon juice with hand held lemon reamer or glass lemon juicer reamer. Discard seeds if necessary.
• Add water, stir and drink while warm.