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Infused water recipes for hydration:
THE CLASSIC: LEMON/CUCUMBER
Mix in a pitcher: 10 cups of water + 1 cucumber and lemon, thinly sliced + 1/4 fresh finely chopped basil leaf + 1/3 finely chopped fresh mint leaves Leave in the refrigerator overnight before serving
THE GRANITE: STRAWBERRY OR RASPBERRY AND LIME
Mix in a pitcher: 10 cups of water + 6 strawberries or raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving
THE DIGESTIVE: FENNEL/CITRUS
1st infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool. Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving
THE ANTIOX: BLACKBERRY/SAGE
Note that apart from the berries, sage leaf is the herb that has the highest antioxidant content. Mix in a pitcher: 10 cups of water + 1 cup of blackberries that have been very slightly crushed +3-4 sage leaves. Leave in refrigerator overnight before serving
WATERmelon: WATERMELON/ROSEMARY
Mix in a pitcher: 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving
THE EXOTIC: PINEAPPLE/MINT
Mix in a pitcher: 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving
THE TRADITIONAL: APPLE/CINNAMON
Mix in a pitcher: 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving
THE ZINGIBIR: GINGER/TEA
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving
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