More than ever our focus is on healthy eating and with so has our interest in healthy drinks, and reducing consumption of alcohol. The recently launched book Infused! by Angele Ferreux-Maeght gives us healthy alternatives to alcholic beverages with 70 nutrient-rich hot and cold infused water recipes.
Lavender, Blackberry, and Blueberry
Makes about 1.5 litres (6 cups)
Infuse for 5 minutes to 2 hours in the fridge
- 250 g blackberries
- 250 g blueberries
- 6 lavender sprigs (fresh or dried)
- 1.5 litres (6 cups) water
- some crushed ice
Wash the blackberries and blueberries, then cut most of them in half. Rub 3 of the lavender sprigs, releasing the flowers. Place the berries, lavender sprigs and flowers, and crushed ice into a carafe. Add the water. Leave to infuse for 5 minutes to 2 hours in the refrigerator, depending on the taste and colour desired – the floral flavour will deepen the longer it is left to infuse.
Consume in the afternoon or evening