Infused Waters by Georgina Davies

Grapefruit & Raspberry

Ingredients

15 raspberries

1 grapefruit

6 sprigs of coriander (cilantro)

5 cups of water

 

Method

Pop the raspberries into a large jug. Cut the grapefruit in half, squeeze the juice of one half into the jug and cut the other half into thick slices – add these to the jug, too. Sprinkle in the coriander sprigs then fill the jug with the cold water and leave to infuse in the fridge for at least two hours before drinking.

TIP

If you can get hold of one, try replacing the grapefruit with pomelo, a large and fresh-tasting citrus fruit from Southeast Asia – similar to grapefruit but without the bitterness. It has a lot of pith that needs to be removed with the skin, but once removed treat it like any other citrus, squeeze it and use the juice or cut it into slices or segments.

 

 

 

Infused Waters offers 50 beautiful, healthy drinks that will help you get through the day's challenges. With chapters on fruit infusions, herbal waters, and spicier blends, you'll find ways of adding a little vitamin C to your office bottle, and floral fragrance to the dullest of drinks.

 

Infused Waters is out 8th August and available to order in bookshops, and online at Waterstones and Amazon.