If you are headed to the desert for Coachella this weekend, you are going to be in a dry and desert climate, so you need to get hydrated even before you leave, especially since you will be enjoying many alcoholic beverages. What better way to get hydrated than with infused waters! Here are three recipes from Jeju 16 Water, a water that is purified through sixteen layers of volcanic rock.
Vanilla, Orange, and Ginger Water:
2 liters of Jeju 16 Water
1 orange, sliced
½ teaspoon vanilla extract, or 2 scraped vanilla bean pods
½ teaspoon of grated ginger root
In a large pitcher, mix the orange slices, vanilla and water
If you are using a vanilla pod cut the pod in half, lengthwise with a paring knife, then scrape out all of the oily seeds from the inside to use and place in pitcher
Allow to infuse in the fridge for at least an hour, then keep chilled in the fridge for a refreshing beverage anytime you like!
Vanilla, Orange, and Ginger Infused Water
Citrus Coriander Water:
2 liters of Jeju 16 Water
1 large lemon, sliced
1 large lime, sliced
2 cups of multicolored frozen grapes
¼ cup cilantro leaves
Citrus Coriander Water
Cucumber, Watermelon, and Basil Water:
2 liters of Jeju 16 Water
5-6 cucumbers sliced and cut in half
½ cup cubed watermelon
1/2 cup basil, leaves ripped in half
Drop cucumber watermelon, and in pitcher, fill with water and let sit in fridge for 30 minutes.
You can refill this several times throughout the day just be sure to let sit for 30 minutes for the water to become infused
Cucumber, Watermelon, and Basil Water
Images and recipes courtesy Jeju 16 Water.
Stay thirsty!