When entertaining on the boat on a hot day, remember to keep your family and guests well hydrated. Water is always better than soft drinks, and infused water is fresh, delicious and pretty for serving. Most fresh fruits will work well as will frozen or drained canned fruit; also consider using the trimmings of watermelon, mango and pineapple to infuse water. Just wash them well before trimming, place trimmings in water, infuse for at least 4 hours, strain, and then serve. For each recipe, use half-gallon canning jars or a clear, plastic pitcher and let infuse for 4 hours and pour over ice. Refill the containers with water once or twice so that you always have a refreshing beverage on hand.
Thinly slice one cucumber and one lime. If you don’t have a fresh lime, use a squirt of lime juice.
CITRUS BLUEBERRY WATER
Thinly slice two oranges. (Leave the rind on for stronger flavor.) Add 1 cup of blueberries.
Peel and thinly slice about 1/4 of a pineapple. The more thinly sliced the pineapple, the more flavor it will infuse. Add 5-6 leaves of mint.
Combine 1 cup of finely chopped fresh watermelon (without rind) and 5 basil leaves.
Add fresh strawberries, washed and sliced along with one sliced lemon with rind on.
Add two or three slices of thinly sliced grapefruit with rind on. Squeeze the rest of grapefruit and add ½ cup raspberries.
GRAPE AND ORANGE
Combine 1 cup of grapes sliced in half and one thinly sliced orange with rind on.
APPLE CINNAMON MINT
Combine 1 thinly sliced apple, and one cinnamon stick (not cinnamon powder) and top with a few mint leaves.
By Lori Ross