Well, I had thought that today would bring a tasty post on pork
chops and Zucchini Hash Browns. Alas, it's not to be. While they
weren't bad, they weren't great either. Really, nothing to share there.
However, with the heat hovering around the 100s, it's definitely a
time to keep hydrated, and nothing does that as well as water.
Last summer while
visiting my mom, one of my sisters made Sassy Water. I'd forgotten all
about it until she did it again this summer. It's an easy mix, aesthetically pleasing,
and tasty to boot.
Apparently, Sassy Water is a part of the Flat Belly Diet. Flat belly or not, it’s fabulously refreshing
on a hot day like the one today promises to be.
On top of that, it’s a simple concoction of water, lemon, cucumber, and
ginger. Garnished with a sprig or two of
mint, it’s especially beautiful.
Now, since there’s no need to linger over a simple process. . .
Sassy Water
1 lemon
½ medium cucumber
1 inch ginger root
Water
Slice your lemon and cucumber fairly thin. If you slice the lemon paper thin, the water
will be very lemony. I prefer to slice
mine a little thicker, about ¼ inch thick or so. Most of you know my math skills, so go with
your own idea of thin and preference for lemon in water. Place those in your pitcher.
Peel and grate the ginger, and add it to the pitcher. (You can make it easier to remove later or for
a second go-round of Sassy Water by placing it in a coffee filter and tying it
up.
Fill your pitcher with water and let soak overnight. The next morning, taste. If it’s strong enough, remove the lemon,
cucumber and ginger. You can use those
to get one more batch going while you work on the other one, or you can leave
them in the pitcher, drink the water throughout the day and refill it at night
for the next day’s batch.
Feel free to munch on the cucumbers once you take them out of the
water. Being stored in cold water will
keep them crisp.
With this simple recipe, there’s no reason to stay thirsty, my
friend.
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