Cheers to holiday infused water

This time of year it is so easy to forget to drink water and become dehydrated because of the increased busyness of the season. Infusing it with holiday flavors will make it easier to drink. Infused water is economical to make and a beautiful addition to any holiday beverage bar. Here are two recipes to get you started, but you can create a combination of seasonal flavors to make your own signature water. Let’s get GLOWING by INSPIRING each other, share a photo of your holiday infused water with us on our Facebook page and make sure to tell us what’s in it.

Pear, Rosemary & Ginger Infused Water
makes 3 gallons

Ingredients:
• 3 gallons+ purified water
• 2 bosc pears, thinly sliced
• 3 six inch rosemary sprigs
• 7 ginger pieces, thinly sliced
• ice
• 2-3 gallon container

Preparation:
Pour one gallon of cool purified water into a two gallon storage container. Thinly slice the pears and quickly immerse them in the water to minimize oxidation or browning. Add the rosemary sprigs and the thinly sliced ginger. Refrigerate for 24-48 hours as flavors strengthen and colors deepen with a longer steeping time. When serving use a 2-3 gallon container with a dispenser valve, add ice first (1/4-1/3 of the container), pour in the infusion mixture and top off with more purified water. This keeps the fruit floating on top and the infusions from blocking the dispenser spigot. As the water level drops, add more water or ice as necessary. Most water infusions will keep 3-4 days when refrigerated. Use ripe fruit as it has the best flavor and highest sugar level.

Apple, Spruce & Star Anise Infused Water
makes 3 gallons

Ingredients:
• 3 gallons+ purified water
• 2 large or 3 medium sweet apples like fuji, gala or honeycrisp, thinly sliced
• 2 ten inch pine, fir or spruce bough tips
• 7 star anise pods
• ice
• 2-3 gallon container

Preparation:
Pour one gallon of cool purified water into a two gallon storage container. Thinly slice the apples and quickly immerse them in the water to minimize oxidation or browning. Add the evergreen bough tips and the star anise pods. Refrigerate for 24-48 hours as flavors strengthen with a longer steeping time. When serving use a 2-3 gallon container with a dispenser valve, add ice first (1/4-1/3 of the container), pour
in the infusion mixture and top off with more purified water. This keeps the fruit floating on top and the infusions from blocking the dispenser spigot. As the water level drops, add more water or ice as necessary. Most water infusions will keep 3-4 days when refrigerated. Use ripe fruit as it has the best flavor and highest sugar level.

A gift from me to you: Complimentary Holiday Infused Water recipe cards available at the following locations, while supplies last.

WOOD TV8/WOTV 4 Women Studios:
120 College Ave SE Grand Rapids, MI 49503

Bengtson Center for Aesthetics and Plastic Surgery:
Women’s Health Center 555 MidTowne Street NE 1st Floor Suite 110 Grand Rapids, MI 49503

Lululemon Athletica- Grand Rapids:
1944 Breton Road Grand Rapids, MI 49506

Cheeky Strut:
216 Grandville Avenue SW Grand Rapids, MI 49503

Juhas & Sullivan Jewelry:
1100 East Paris SE Grand Rapids, MI 49546