Berry and Citrus Infused Water

Here in Australia it's summer. Which means heat, heat and more heat! It's pretty important to stay hydrated every single day, but in summer our water intake has to increase to compensate for all the fluid we loose through sweat! Drinking plain old water over and over again can get pretty boring so here's a very simple recipe that I've been making up every second day or so. Not only is this recipe simple and quick it's also extremely nourishing for the body as the citrus oils aid in ridding the body from toxins and the berries add valuable antioxidants! Win!

BERRY AND CITRUS INFUSED WATER
1-2 cups filtered water.

Handful of fresh or frozen raspberries.

Handful of blueberries.

1-2 drops of Young Living Tangerine, Grapefruit or Lemon Essential Oil. 

Ice Cubes to serve. 

Fill a glass (or a jug if you want to make a large amount) with water. Add 1-2 drops of citrus essential oil, then add raspberries and blueberries and stir. Top with ice cubes and serve with a straw! [For a stronger flavour allow the water to steep in the fridge for 1-2 hours. 1-2 tsp of coconut sugar can also be added to sweeten.]

ENJOY!

***  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. 

I am starting my journey with Essential Oils and have done my own research on the purity of oils.  I am confident in using oils in my recipes because I only use Young Living.  They are beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. ***

oils, recipesEmma LeeComment