Say goodbye to sugar-sweetened beverages and hello to your new refreshing summer beverage of choice. Making infused water has been something I have loved experimenting with. While cucumber and mint are my usual go-tos in the warmer months, I’ve recently revised one of my old favorites- citrus water. This is something you can enjoy all seasons of the year. Enjoy the subtle flavors of seasonal fruits and veggies without the added sweetness. I always talk about water being the forgotten nutrient and we could all use a little more. You can read more about the benefits of water here.
I can speak at length about the benefits of citrus. Vitamin C present in citrus has the ability to reduce iron to it’s ferrous form making it easier for your body to absorb and utilize. This is important for individuals who are concerned about iron intake and who don’t consume animal products (which contain heme iron– the most readily utilized by the body). Additionally, citrus is rich in Vitamin C which is needed to produce collagen, a protein that promotes skin structure and elasticity.
Nutrition:
Lemon: Lemons have powerful antioxidant capacity due to the the citric acid that neutralizes free radicals linked to aging and disease. They also aid in the absorption of nutrients by dissociating them from anti-nutrients like phytates and increasing their bioavailbility in the body.
Orange: Perhaps the most noteworthy benefit of citrus is its immunity-boosting properties. One serving provides nearly 100% of your daily vitamin C intake, a nutrient that has been shown to shorten the duration of an existing cold.
- 2 quarts water
- 1 lime, slices
- 1 lemon, sliced
- 1 orange, sliced
- Wash produce before slicing.
- Add water to a pitcher.
- Add slices lime, lemon and orange slices to the pitcher.
- Refrigerate the pitcher of water for at least 1 hour before serving.
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