Colorful Flavor-Infused Water

As the sun sets on the waning days of summer, there's no better way to conclude than by crafting infused water using locally-sourced organic fresh fruits, fragrant herbs, and crisp vegetables. 

I like the pairing of watermelon chunks with rosemary sprigs, or lemon and pineapple intertwined with basil. Elderberry, cooked and strained, harmonizes with mint and lime, and red raspberries and lime make for a vibrant and enticing fusion.

Anticipation grows in our house, as we await the harvest of our concord grapes, and our son's apple trees that are closer to their picking time. Beyond the delights of having fresh pies and jellies, there's an additional thrill in knowing nothing has to go to waste. I use fruit and vegetable scraps in smoothies and infused drinks, and have even dried their skins (depending on the type) and ground them into powder for use on, or in, deserts and soups. I do this only with foods that are organic and non-gmo, for a variety of reasons. 

There is nothing like water with a slight fruity flavor. It's summer in a cup, and has the presentation of a stained-glass window as sunlight pours through the fruit slices and leaves. In a punch-bowl, the effect is made all the prettier.