Suzanne Askham

Infusing summer

Drinking plenty of water is a priority in warm weather. Staying hydrated can help improve mood, memory and the digestive system, among many other benefits.

My favourite method is to infuse water with fresh herbs, fruit and flowers. I use a bottle that comes with its own filter. At the start of the day, seasonal edibles are added, such as elderflowers, roses, sweet cicely and lemon slices. This makes an instant, sugar-free summer cordial, (Note about elder: just use the flowers, with the fine stems that connect them; discard leaves and thicker stems. With sweet cicely, the whole plant can be used.)

For extra flavour, I sometimes add a few Positive Potions botanical drink drops. Made from herbs grown in a walled garden in Anglesey, these are a great store cupboard standby. They come in a range of blends with uplifting names such as ‘Bliss’, ‘Flourish’ and ‘Renew’, and are free of sugar and artificial sweeteners.  

Drinking infused water feeds all the senses. There’s the pleasure of foraging and gathering fragrant plants in the cool of the morning; the visual delight of vivid plants swirling in the water; and the freshest of delicate flavours to enjoy. When the bottle is emptied, simply refill it once or twice during the day. The only real question is what to put in it tomorrow: perhaps a simple cucumber and spearmint duo; or apple mint and lemon balm with rose petals and orange. Or even my newest favourite: lemon slices with roughly chopped ginger root – zingy bliss in a bottle. Experimenting is half the fun.