Drinking water is on every health-conscious person's to-do list. For soda lovers, making the switch to water can be a challenge. In Cool Waters, Brian Preston-Campbell proves that a delicious healthy drink can be made at home, including personal flavor and bubbly preferences.
Why Water?
In addition to its health benefits, water is the most refreshing drink available to us. The reason many people make unhealthy beverage choices is because water can taste bland, especially to those used to a sugary, flavored beverage. Cool Waters changes that with 50 recipes for uniquely flavored water.
Flavored Water
The basics of making water taste good start with a choice between still (the tap kind) or sparkling (the bubbly kind). There are recommendations for getting the best of both and making your own sparkling water at home. Then tools are suggested for bringing flavor to water, be it still or sparkling.
Quick Quenchers
Recipes are included for simple ways to infuse flavor into water, such as lemon, pineapple, honeydew, rose, blueberry, cherry, spearmint and ginger, among others.
Health Supplements
Many purchased enhanced waters are actually just sugary drinks. Maintain control of ingredients by making these nutritious health supplement drinks at home. Try Liquid Iron, Pure Pectin, Antioxidant Power or Workout Fuel.
Special Drinks
The chapter on exotic waters is especially enticing. Tomato Essence with Horseradish and Cucumber begs for a Sunday morning. Many others are equally tempting. Try Key Lime and Vanilla Spritzer, Thai Red Plum Fizz, Sangria de Agua or Orange and Tamarind Elixir.
Flavored Ice Cubes
Ice cubes slowly melt, adding their watery substance to a drink and, often, ruining it. Turn this hindrance into an enhancement by infusing the cubes with flavor before freezing. Recipes include Minty Cubes, Tangerine-Ginger and Grape Cubes.
Summary
Cool Waters is a refreshing surprise amidst a sea of beverage books. Its recipes are timely, useful and delicious. This small hardback incorporates easily into a cookbook collection and provides a fresh new look at something everyone drinks: water. The photographs are thirst-inducing as well, making this a lovely gift book.
Recipe Excerpt:
Pressed Watermelon with Basil Water
Makes 6 Servings
Ingredients:
- 4 cups watermelon chunks (about 1/4 large melon)
- 6 to 8 large basil leaves
- Pinch of sea salt
- 1/4 teaspoon white wine vinegar
- 4 cups chilled still water
Directions:
- Combine the watermelon chunks and basil in a colander placed over a large bowl. Using a metal ladle or spoon, press the watermelon to extract as much juice as possible (the remaining pulp should be fairly dry).
- Season the juice with the sea salt and vinegar and strain through a fine-mesh sieve into a large pitcher. Add the water, stir, and serve.
Title: Cool Waters
Author: Brian Preston-Campbell
Publisher: Harvard Common Press, 95 pgs., $12.95
ISBN: 978-155832384-1
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