TIPS & TRICKS
I don t know what it is about serving specialty water, but people love it: there s something about it that feels decadent. And yet there s really nothing so easy as tossing a handful of fruits or foliage into a pitcher. We ve all got the lemon gig down, but it doesn t cost much to kick it up a notch. Even better? You can match your water to your color palette.
Lavender
Visually arresting and strongly fragrant, tossing a few sprigs of lavender into your water pitchers creates a rural, musky floral scent. Lavender oil is strong, so you won t need much maybe 2 sprigs per pitcher. The water and lavender should soak together for a few minutes prior to serving, so it s good to have multiple pitchers on rotation. (Pro tip: Lavender also does wonders in a pitcher of lemonade).
Cucumber
We couldn t get enough of our first try of cucumber water. Cucumber is famously hydrating, and when we toss it in a pitcher and let it soak, the effect was deeply thirst-quenching: a wonderful mixture of freshness and savory. This one is probably best served in summer, and, unlike lavender water, feels a bit more gender-neutral.
Mint
Too early for a tipple? Let plain ol water stand in for morning mojitos. Muddle up at least 10 sprigs of mint before soaking them in your pitcher.
Goji Berries
Another eye-catcher, toss a handful of brilliant red goji berries into a pitcher of water or at the bottom of each guest s water glass. When the glass is full, the delicate berries slowly float and sink from the top of the glass to the bottom. As they soak, they fatten slightly and a acquire a soft raisin-like consistency. Goji berries are a visual addition only: they impart almost no flavor to the water at all. Bonus: anti-oxidants!
Ginger
Ginger water is excellent in both cold and warm weather, and pairs well with Asian-inspired cuisine. Peel your ginger first, then cut into spears or rounds. Half a large root will flavor a pitcher.