Strawberry Verbena Water
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Light refresher using chilled water infused with sliced strawberries and fresh verbena leaves. Slightly altered quantities from traditional recipes, with mint swapped in for more familiar herbaceous notes and lemon slices added for brightness. Let flavors steep in clear pitcher until vibrant aroma releases. Serve cold within a day for best flavor. Perfect hydration alternative, vegan and allergy-friendly, gluten and dairy free.
Prep:
6 min
Cook:
0 min
Total:
Servings:
8 servings
#infusion
#herbal water
#summer drink
#vegan
#gluten free
Cold water, stirred with bright fruit and fresh herbs. I swapped verbena out for mint – easier to find. Left lemon in instead of original verveine to add a citrus lift, not overpowering but clear. Learned the hard way: oversteeping creates bitterness, also muddling fruits kills the fresh texture. The smell — that first sniff after an hour — tells if it’s on track. Chill long enough so flavors meld without degrading. Always pick sturdy strawberries, ripe but firm; limp ones turn mushy fast. Layering flavors like this needs patience and a sharp eye on timing, not just the clock. Hydration with some soul.
Ingredients
- 1.25 litre water cold
- 170 grams strawberries, hulled halved
- 8 fresh mint leaves roughly torn
- 3 lemon slices thin
About the ingredients
Strawberries fresh and firm, hulled carefully, halved rather than sliced thin to avoid quick breakdown. Mint leaves torn to release oils but not shredded to pulp. Lemon adds brightness, thinly sliced for balance without bitterness. Water always chilled before combining, so extracts flavors slowly without heating or damaging fruit. Fresh herbs can be swapped for basil or lemon balm if mint unavailable; a personal note – verbena is grassy, mint is cooler, lime could replace lemon for extra zip. Avoid using frozen fruit here – ends up cloudy and mushy. Use filtered water if tap tastes off or chlorinated.
Method
- Pick a tall, crystal-clear pitcher. Pour chilled water in first, not the other way around. Avoid muddling fruits too much, keep the integrity. Add strawberry halves, torn mint. Add lemon slices last — floaters, attention gram.
- Cover loosely with cloth or lid but don't seal tight. A gentle clinking will tell you when ice cubes hit the right temp later.
- Refrigerate minimum 2 hours. If 2 and a half better. Sensory check: aroma sharpens, green mint notes blend with subtle citrus zing. Strawberries soften but keep shape;
- Tentative taste after 1 hour for first glimpse, but wait for 2 full hours before serving. Best within 24 hours. Beyond that, bitterness of mint can overtake or fruit sours.
- Serve cold with ice, occasionally stirring to redistribute essence. Watch for cloudiness or fermentation smell (if kept longer).
Cooking tips
First pour cold water to avoid bruising the delicate fruit and herbs. Avoid crushing berries — just gentle layering for slow flavor release. Cover loosely keeps aromas in yet prevents off fridge odors absorption. Checking after one hour gives a hint of the infusion’s progress but resist early tasting for full flavor cycle. Stir gently before serving so herbs and fruit distribute evenly – helps prevent bitter spots from concentrated herbs. Discard after 24 hours to avoid off-flavors; can reseal and refrigerate but expect flavors to alter. If cloudy, stir or strain before serving. Easy to scale up for gatherings but keep fruit ratios consistent for balance.
Chef's notes
- 💡 Start with chilled water always. Adds control. Cold slows extraction so fruits and herbs release flavors gently without breaking down too fast. Avoid muddling berries or tearing herbs to pulp. Keep integrity for better clarity and balanced taste. Slice lemon thin. Thick cuts add bitterness fast. Layer ingredients carefully; first water, then herbs, then fruits. Keeps flavor layers distinct. Cover loosely during refrigeration. Prevent fridge odors without trapping condensation. Check aroma after 1 hour. Sharp mint notes blending with citrus means on track.
- 💡 Use fresh, firm strawberries. Soft or overly ripe ones turn mushy quickly, cloud water, risk off-flavors. Halve them instead of thin slicing to slow breakdown. Mint leaves torn roughly release more oils but should not shred to pulp. Crushing or muddling kills fresh texture, bitterness can spike. Can swap mint for basil or lemon balm if fresh verbena unavailable. Verveine brings grassy tones; mint cools and brightens more. Experiment with lime instead of lemon for sharper citrus zip.
- 💡 Timing is key. Minimum 2 hours refrigeration needed for noticeable aroma and flavor melding. Longer steep over 2.5 hours risks bitterness from herb tannins and fruit breakdown. If tasting at 1 hour, expect thin character, premature sipping disappoints depth. Stir gently before serving to redistribute settled oils and fruit flavors. Avoid over-stirring which bruises delicate leaves. Once infused, best consumed within 24 hours. Beyond that bitterness and sour off-notes increase. If cloudy appearance develops, stir or strain before serving to clear.
- 💡 Avoid frozen fruit; adds cloudiness and mushy texture due to cell damage from freezing. Fresh fruits give cleaner visual and taste. Use filtered water if tap is chlorinated or off-flavored – chlorine kills subtle aromas and can cause weird aftertaste. Experiment with water quantity carefully keeping fruit ratios balanced. Too much water dilutes flavors; too little risks bitterness from over-concentration. For gatherings, scale up but keep proportions consistent. Cover loosely prevents condensation buildup which dilutes infusion flavor over time.
- 💡 Covering method matters. Loose cloth or lid keeps aromas trapped but stops fridge smells absorption. Tight sealing risks sweating, condensation accumulation inside, dilutes intensity. Listen to fridge sounds when ice cubes hit right chilling temperature—soft clinks signal good temp. Smell test after 1 hour gives insight but reserve final taste for full 2-hour mark at least. Discard or remake after 24 hours. Resealing and refrigerating longer distorts initial flavor. Practical approach: always prep day ahead if serving at event.
Common questions
Can I substitute mint with other herbs?
Yes. Basil works but sweeter, lemon balm close to verbena grassy tone. Keep in mind flavors shift. Experiment, but keep herbs fresh and whole to avoid bitterness. Crushing herbs ruins balance.
Why does water get cloudy sometimes?
Cloudiness usually fruit cell breakdown or over-steeping. Frozen fruit causes mushiness. Stirring before serving clears it. Use fresh firm fruit, no muddling. Chlorinated water can haze water too.
How long should the water steep?
Minimum 2 hours. Aroma sharpens. Less than hour, weak flavors. Over 2.5 hours bitterness from mint tannins and fruit souring appear. Taste at intervals, prioritize aroma and freshness cues, not just time readout.
How to store leftover infusion?
Cover loosely fridge best. Seal tight risks condensation altering flavor. Consume within 24 hours. Can strain then reseal but expect flavor shift. No point freezing brew, herbs degrade harshly. Rinse fruit, dry, reuse only if flavor not off.
