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Staying hydrated has become a real taste experience when you sip scented waters with fruit or plant extracts. Last year, 245 million liters of these flavored waters have been sold. What if, to save money, you learned to prepare them yourself?

Of the’water, fruit and sugar. Here is a recipe, yet very simple, which has never sold so well. In 2022, 245 million liters of these flavored waters were sold, “a success since this shelf was created in 2013”, says Caroline Bier, analytical consultant at the Nielsen Institute.

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Imagine: 10 years ago, 134 million liters were sold, already a great success. Still or sparkling, these references were yesterday essentially flavored with lemon zest or strawberry. They are now structured in a wide range exploring new, more elaborate flavors, based on hibiscus, tea infusion or even mate, the famous Native American drink with stimulating effects. Better still, they become everyday allies by We promising vitality and boost of our immunity.

Flavored waters: not always natural

In a survey published in June 2021, the magazine 60 Million consumers had compared fourteen lemon references, only to notice that more than half of them actually contained no citrus extract. Instead: aromas.

These can be synthetic. If they are indicated as natural, it is not even certain that they are from the fruit in question. Take decalactone. This aromatic compound is naturally present in the fishing. But, you can absolutely get it without having to buy the stone fruit: scientists use a process of fermentation of castor oil to extract the molecule before adding it to the recipe.

Preparing your flavored water at home therefore allows you to escape these synthetic flavors and better control the amount of sugar present in the drink (which can exceed 15 g for 20 cl for some brands).

Flavored waters: how is it prepared?

The objective is to extract the aromas of plants, fruits, vegetables or herbs and, as we will be using bark, roots, leaves or pulp, it is recommended to opt for organic ingredients. Two parameters influence the intensity of the taste: the temperature of thewater and infusion time.

Two techniques will make it possible to obtain our water flavored:

The maceration: in 1 liter ofwater cold, dip the slices of 1/2 cucumber, a handful of strawberries cut into pieces or 1 pink grapefruit cut into slices. Store overnight in the refrigerator to obtain a flavored beverage.

The infusion: we carry thewater simmering, before pouring in aromatic herbs or tea leaves to extract the active ingredients of these various plants. Of course, the preparation will have to be cooled, unless you use a variety of cold infusions, which generally mix fruits and plants. If we use thewater from the tap, it is better to filter it first.

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2/15 –

Strawberry/lime infused water
Place 250 g of washed and cut strawberries, 125 g of limes and 20 mint leaves in a carafe. Add 2 liters of water and leave to infuse for half a day before tasting.

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3/15 –

Cucumber/lemon/mint infused water
Pour 1.5 liters of water into a pitcher and add slices of 1 cucumber and 1 lemon with mint leaves. Leave to infuse in the fridge.

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4/15 –

Kiwi/lemon/mint infused water
In a carafe, place rinsed mint leaves, pour the juice of a squeezed lime and half a lemon. Add 1 kiwi and the other half of a lemon cut into thin slices and pour in 1/2 liter of water. Leave to infuse for 4 hours.

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5/15 –

Peach/basil infused water
Wash and cut 1 peach into thin slices without removing the skin. Place the pieces in a carafe, add a few washed basil leaves and cover with water. Leave to infuse for a few hours in the refrigerator.

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6/15 –

Orange/blueberry infused water
Add the slices of 4 oranges, a handful of fresh blueberries and ice cubes to the carafe. Mix well.

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7/15 –

Watermelon infused water
Place the pieces of 1 watermelon in a carafe with some mint leaves. Fill the carafe with water and chill for at least 2 hours.

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8/15 –

Carrot/cucumber infused water
Drop 2 carrots into 1 juicer to catch the juice. Pour it into a carafe with 2 cucumbers cut into thin slices, a few mint leaves, cover with water and leave to infuse.

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9/15 –

Pineapple/lemon infused water
Put 1/2 cut pineapple and 2 limes in a jar. Fill it with water and let it sit for at least 2 hours.

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10/15 –

Strawberry/blueberry infused water
Place 250 g of washed and cut strawberries, 250 g of blueberries and 50 g of limes in a carafe. Add 2 liters of water and leave to infuse for half a day before tasting.

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11/15 –

Pineapple/mint infused water
Place 1 pineapple in small pieces, 3 tablespoons of coconut water, a few mint leaves and ice cubes in a carafe. Pour water to the top and place everything in the refrigerator for half a day.

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12/15 –

Lime/ginger infused water
Boil 1L of water and pour it into a carafe with 1cm of fresh ginger cut into strips. When the mixture is cold, add the juice of 2 limes.

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13/15 –

Strawberry Lemon Infused Water
In a jar, pour 600 ml of water, 1 cut lemon, 120 g of cut strawberries with a few mint leaves. Refrigerate for 1 night.

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14/15 –

Blueberry/lemon infused water
Squeeze the juice from one lemon and cut another into thin slices. Wash 200 g of blueberries and mint leaves. Pour 1L of water into a large carafe. Add the ingredients and mix. Cover the carafe and leave to infuse for 2 hours in the fridge before serving.

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15/15 –

Cucumber/lemon infused water
Arrange the slices of 2 cucumbers and 1 lime cut finely in 2 carafes filled with water. Leave to rest for at least 1 night.

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