In the interest of my health (or at least my paranoia about getting a beer gut), I’ve been trying to cut back on my boozing around. Not the best-timed abstinent period, given that the holidays are here, with their accompanying festive, liquor-soaked parties. Conveniently, some marketing info showed up on my desk for an upcoming book called Cool Waters, a recipe book for infused waters. I’m not one to buy stupid “enhanced” water at the store, but a recipe for a Green Herb Infusion caught my eye and sounded good. I whizzed up a batch in the blender and it was completely refreshing. It’s no Speakeasy Big Daddy IPA, but the blend of herbs, lime juice, and mustard seed will do for an after-work refresher. Here’s the simple recipe if you want to give it a try and avoid holiday hangovers:

Green Herb Infusion

Juice of 1/2 lime
4 cups still water
1 tablespoon fresh parsley leaves
4 to 6 fresh peppermint leaves
2 fresh basil leaves
5 mustard seeds

1. Add the lime juice and 3 cups of the water to a large pitcher.
2. Place the parsley, peppermint, basil, and mustard seeds in a blender.
3. Strain the puréed mixture through a fine-mesh sieve into the pitcher. Refrigerate for at least 1 hour before serving.

Excerpted from Cool Waters, by Brian Preston-Campbell. © 2009, used by permission from The Harvard Common Press.

Photo © 2009, by Jerry Errico from the book Cool Waters.

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