decorating, gardening, recipes and more

decorating, gardening, recipes and more

Vitamin Waters

Lemon/Cucumber

10 cups of water
1 cucumber, thinly sliced
1 lemon, thinly sliced
1/4 cup fresh finely chopped basil leaf
1/3 of finely chopped fresh mint leaves.

Mix in a pitcher and leave in the refrigerator overnight before serving.

Strawberry/Lime

10 cups of water
6 strawberries
1 lime, thinly sliced
12 finely chopped fresh mint leaves.

Mix in a pitcher and leave in the refrigerator overnight before serving.

Fennel/Citrus
Infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.

10 cups of water
1 lemon, thinly sliced
1 small orange, thinly sliced
12 fresh chopped mint leaves
infusion of fennel seeds.

Mix in a pitcher and leave in refrigerator overnight before serving.

Blackberry/Sage

10 cups of water
1 cup of blackberries, slightly crushed
3-4 sage leaves.

Mix in a pitcher and leave in refrigerator overnight before serving.

Watermelon/Rosemary

10 cups of water
1 cup of watermelon cut into cubes
2 rosemary stems.

Mix in a pitcher and leave in refrigerator overnight before serving.

Pineapple/Mint

10 cups of water
1 cup of pineapple cut into cubes
12 fresh mint leaves finely chopped.

Mix in a pitcher and leave in the refrigerator overnight before serving.

Apple/cinnamon

10 cups of water
1 cup of apple cut into cubes
2 cinnamon sticks
2 teaspoon of ground cinnamon.

Mix in a pitcher and leave in the refrigerator overnight before serving.

8.) The zingibir : Ginger/tea
Heat 1 teaspoon of ginger in two cups of tea, let it cool down.

10 cups of water with two cups of the ginger tea
4-5 pieces of fresh ginger cut into cubes.

Mix in a pitcher and leave in the refrigerator overnight before serving.

Sofia Abdelkafi R.D Nutritionist