Strawberry Cucumber Basil Water Food

STRAWBERRY-CUCUMBER WATER

Steps:

• Place 8 ounces stemmed and thinly sliced strawberries and 1/2 thinly sliced English cucumber in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh strawberries and cucumber slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

CUCUMBER-BASIL AGUA FRESCA

Steps:

• Slice a few thin slices of cucumber; reserve for garnish. Peel and coarsely chop remaining cucumber.
• Purée chopped cucumber, lime juice, basil, 1/4 cup sugar, and 2 cups water in a food processor until very smooth. Strain into a pitcher and add 2 cups water, adding more sugar or water if needed, then chill until ready to serve. Add reserved cucumber slices just before serving.

STRAWBERRY & BASIL SPA WATER

Steps:

• Fill a pitcher with water.
• Add washed basil and strawberry stems.
• Let sit until the water takes on a pink hue.
• Drink!

STRAWBERRY CUCUMBER BASIL WATER

Steps:

• Add strawberries, cucumber and basil to a pitcher. Top with sparkling water and stir well. Cover and refrigerate for at least 2 hours. Take out the basil before serving.

STRAWBERRY, CUCUMBER, AND BASIL SALAD

Steps:

• Peel and seed cucumbers; halve lengthwise, and slice thin.
• Combine strawberries, basil, vinegar, and sugar. Toss to coat and chill for 1 hour.
• Combine cucumbers and lemon juice; toss to coat.
• After chilling, add cucumber mixture, salt, and pepper to strawberry mixture. Gently toss to combine, and serve immediately.