About This Recipe
With lemon, pineapple and carrot peels, this recipe is infused with vitamin C for immunity support. Much of the vitamins and other nutrients of fruit reside in the peel, so we’re maximizing the benefit by using scraps. Water is usually pH neutral, whereas this infused water can be slightly alkaline; some people feel this helps with acidity and digestion. Most importantly, drinking water keeps you hydrated, which has proven benefits.
- 34 oz (1 L) water
- 1 juiced lemon or lime (peel and flesh saved after juicing)
- 5 to 6 mint leaves, or mint stem after using leaves
- 1 inch of ginger with peel (use the typically discarded ginger ends)
- ¼ cup to ½ cup mixed pineapple and carrot peels, washed
Step 1In a non-reactive glass or ceramic jug, add the water, the juiced lemon, mint, ginger, and the fruit and vegetable peels. Cover and let the mixture sit in a cool place in your kitchen for 12 to 24 hours. If you live in a hotter climate, you can also let it steep in the refrigerator.
Step 2Using a fine mesh sieve, strain the infused water into a bottle. Discard or compost the scraps. Store your vitamin water in the fridge for up to two days.
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Substitutions: You can use almost any fruit or vegetable peel to suit the season and your mood. Instead of pineapple and carrot, try guava peel, mango seed, the hulled edges of strawberries, celery, and herbs such as basil or parsley. Every ingredient will add its own flavor and distinct nutrient profile. Keep in mind that harder peels work better, as softer peels break down too fast.