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food as medicine

I seriously dislike plain water

Rebecca Fussner

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posted 3 months ago

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I was wondering if anyone has made a tincture of freeze dried fruit for the purpose of flavoring plain water? I want the flavor to be slight there but not the koolaide type gotcha in the mouth and no chunks or grit in the bottle . Thoughts and suggestions welcome. I am aware I'm a big baby..lol.

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Carla Burke

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posted 3 months ago

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As a tincture/ extract, almost anything can be used. Unfortunately, in water, I have a feeling the alcohol would probably shine through as much as the flavor you're looking for. I suppose I could try it, and see.

In the meantime, have you considered simply putting the fruits (or whatever else you like) into a pitcher, filling it with water, and leaving it overnight, before drinking it? I always have a 2 gallon dispenser in the fridge, that is water with a few lemons (washed & sliced) tossed in. We find it refreshing and much more hydrating than simple water. Sometimes, especially when we've been doing things that dehydrate us, like working hard in the heat or the dry winter, I'll add a pinch of Himalayan salt, too our glasses, too.

I've also done that with oranges, limes, melons, mint, cucumbers, strawberries, blueberries, apples, fresh ginger, and combinations of those, sometimes even adding cinnamon or other spices or herbs. Occasionally, I'll add a few drops of stevia glycerite, if I'm craving sweet.

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Judith Browning

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posted 3 months ago

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I happen to love water, just plain, no ice, all day long!
We did go on a fresh lemon binge once years ago after having a glass of water served in a restaurant with a wedge of lemon (mother in law treat)...just a squeeze flavored the whole glass and was quite refreshing.
I've never tried any other flavors although reading Carla's ideas has me wanting to😊

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Anne Miller

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posted 3 months ago

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Why not make fruit syrup to add to your water?

This hibiscus syrup is sweet, tart, and floral. Perfect for keeping on hand for adding extra zing and beautiful ruby red color to margaritas, rum punches, and daiquiris. Or just pour over ice and add club soda for a delicious fresh soda.

https://www.allrecipes.com/recipe/247192/hibiscus-syrup/

Other suggestions:

https://www.allrecipes.com/recipes/1312/side-dish/sauces-and-condiments/syrups/

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Matt McSpadden

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posted 3 months ago

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For me, it depends on which water. There is some I don't mind plain, and others I don't care for. Probably has to do with the minerals and whatnot in the water. I also prefer it ice cold.

I've never tried a fruit tincture, which would use alcohol, and I agree with the previous poster it might over power the flavor. Could you try just a simple fruit juice frozen in ice cube trays? Blend up some strawberries or something, squeeze the juice out, freeze it, then pop a couple in your cup of water?

I also use apple cider vinegar quite often. It took some getting used to, but I enjoy it now. I originally took it to help my stomach have some more acid... and now I do it because I enjoy the flavor.

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Timothy Norton

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posted 3 months ago

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I have not tried, but I wonder if you would enjoy something like a cold brew tea utilizing the fruit. You can use all sorts of things in a filter so that you won't have any bits left in your final product. I see freeze dried fruits used in tea blends all the time.

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Rebecca Norman

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posted 3 months ago

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Rebecca, have you ever done canning? It's really easy to can fruits that are acidic, because generally they only require water-bath processing, not pressure-canning. It's really easy to can juice or puree, and then they are shelf stable. Months later you can open one and add a little to water to flavor it.

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