Teach Middle East Magazine June 2014 Issue 2 Vol. 1 | Page 33

Taste It - Share It

REFRESH AND REVITALIZE
WITH INFUSED WATER
By Richie Chin

I

t’s the final trimester of the year
and with this comes the unrelenting
summer heat. A great solution for
coping with this is to ensure that
we remain amply hydrated throughout
the day. Dehydration, besides making us
thirsty, can result in feelings of tiredness,
headaches, dizziness, constipation and
dry skin. Normally, it is suggested that we
have eight glasses of water every day.
The desert heat, however, necessitates
going beyond what is suggested.
When living in places with extremely
high
temperatures
or
even
colder
climates, adding a
few extra glasses
to the recommended
number would not go
amiss.
This may be a challenge for
some persons, especially
those who find the taste of
water too bland or boring,
and can lead to them
consuming artificiallyflavoured,
sugary
drinks to quench their
thirst. These types of
drinks do hit the spot
but the additives
they contain do
not
necessarily
support a healthy
diet. Furthermore,
if the drinks have

high levels of caffeine this will further
dehydrate the body, thus defeating the
purpose.
One way to make water more appealing
is to naturally flavour it with fruits and
herbs. Infused water, as this method of
flavouring water is called, has become
somewhat of a trend these days, one
which is actually good to adopt. Infusion
makes the water taste more flavourful
while increasing our intake of the
vitamins that have transferred into it from
the fruits or herbs used.

Here is a basic recipe for creating
infused water:
1.5 litres water
½ lemon (sliced)
4-5 mint leaves
P