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–+ servings
Ebonie Garnica

Fruit And Herb Water For Full GAPS

A light Full GAPS infused water made with fresh fruit, fresh herb sprigs and filtered or still mineral water. Leave the fruit floating or gently press it for more immediate flavor.
Print Recipe
Servings: 8 cups of water, plus fruit
Course: Beverage, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh fruit, such as berries or sliced citrus Prepared amount; one cup total if combining fruit.
  • 2 sprigs fresh herbs, such as mint or thyme Rinsed.
  • 8 cups filtered water or still mineral water

Equipment

  • Large glass pitcher with lid Room for eight cups of water plus fruit.
  • Measuring cup, knife and cutting board
  • Wooden spoon or muddler Optional, for gently pressing.
  • Small strainer Optional, to remove loose pieces.

Method
 

  1. Wash the fruit under running water, using a clean produce brush on firm citrus. Remove pits, stems and thick inedible rind as needed. Slice larger fruit or halve strawberries, then measure one cup total. Rinse the two fresh herb sprigs.
  2. Put the prepared fruit and herbs into a clean glass pitcher. Add eight cups of filtered water or still mineral water. Use a pitcher with room for the water and the fruit, so you can stir without spilling.
  3. Leave the fruit and herbs floating for a lighter infusion. For more immediate flavor, gently press them against the bottom of the pitcher with a wooden spoon or muddler. Stop when the fruit begins releasing juice and the herbs smell fragrant; do not mash everything into pulp. Taste a small pour. Cover and refrigerate the remaining pitcher.

Notes

The batch contains eight cups of water plus the fruit. At 2×, use two cups total fruit, four herb sprigs and sixteen cups of water; use a larger vessel or divide between pitchers. No fixed preparation or infusion time is specified.
Full GAPS after the chosen raw fruit and herbs have been introduced and tolerated. Enjoy between meals. Pour a small portion to serve at room temperature or warm to preference; keep the remaining pitcher refrigerated.
Keep covered at 40°F/4°C or below. Use fruit-filled water within 24 hours. Alternatively, strain out solids within that first day and refrigerate the strained water for up to three days total from preparation. Refrigerate room-temperature servings within two hours. Start each new batch with a clean pitcher and fresh produce; do not repeatedly refill old fruit.

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