My New Favorite Spa Water
I first heard of spa water through Giada, but there are lots of other names for it too. Spa water just sound fancy and relaxing, and I like it. I like to make it when I have extra produce, and I can’t figure out how else to use it. I made a modified version of this curry last night, so I had extra limes and ginger. I also had cucumber I’d bought last week with the intention of doing something else with, but I forgot about it.
You can use whatever you have, but don’t use it if it doesn’t look fresh. I like adding herbs too, but sturdier ones work better—such as mint, rosemary, or sage. I only had dill, basil, and cilantro, which are all so fragile and I don’t think would hold up in the water overnight.
Most of the other times I’ve made this, I used regular water. This time I used mineral water. If you store the spa water in mason jars, it will stay mostly bubbly by the time you drink it.
Like any homemade drink, this tastes best with a cute straw, like these. Enjoy.
Total Time: 8 hours (Hands-on time: 10 minutes)
Yield: 8 cups
Difficulty Level: Easy
1 lime, cut into thin slices
½ English cucumber, cut into thin slices
1 -2 inch piece of fresh ginger, peeled and cut into thin slices
4 pints of mineral water
4 pint-sized mason jars
- Evenly distribute the limes, cucumbers, and ginger amongst 4 pint-sized mason jars.
- Pour the mineral water over the top, and close tightly.
- Keep in the refrigerator overnight.
- Enjoy cold, and drink within 3 days.