Bon Vivant

My beverages of choice are coffee and H20, but every once in a while, I like to mix it up and make flavored water. Strawberries are abundant right now and I got a batch from the Crescent City Farmers Market last weekend. A friend shared a hot tip with me to use the tops (minus stems and leaves) for infused water as a way to use the strawberries to their fullest potential. While I aspire to be the kind of person who composts, sadly I am not. Mostly due to the Great Composting Crisis of 2003, which is a story for another day. Using the tops for strawberry water is a much less trauma-inducing way of getting the most out of the berry. I added lemons and was very happy with the results. Here’s my “recipe”

*Photos by Melanie Warner Spencer

Strawberry Lemon Water (a.k.a. “spa water”)

• Approximately 10 strawberry tops, leaves and stems removed
• 2 lemon slices (Or limes or orange)
• 4 cups water

Place the tops and lemons or any citrus you’d like into a jar. Add water. (You could also add herbs like mint or rosemary.) Let it sit for a few hours or until the water changes color to a very light pink. It’s great alone, over ice or maybe even with your favorite nonalcoholic or full proof spirits and perhaps a sweetener. 

Cheers!