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.
