Infusing Flavors by Erin Coopey

Author:Erin Coopey
Language: eng
Format: epub, pdf
Publisher: Cool Springs Press
Published: 2016-06-12T04:00:00+00:00

Mango-Basil-Infused Water

I love the flavor of mango, and basil always reminds me of summer. SERVES 8

1 ripe mango

8 to 10 fresh basil leaves

1/2 lime

8 cups water

Agave nectar or honey, to taste, optional

You can hedgehog-cut the mango (see here), or follow the steps below.

Use a paring knife to remove the peel from the mango. The flesh of the mango is quite slippery so be careful as you peel.

Once the peel has been removed, cut off a slice of mango from one of the long, narrow edges of the fruit—not from the stem end or tip, and not from the wide, flat side. This will allow you to stand the mango on its edge on the cutting board.

With the mango standing on its edge, slice a thick slice from one of the wide, flat sides of the fruit. Repeat until you reach the fibrous pit. Do the same on the other side. Then, lay the mango on its side and slice away as much fruit as you can from the edges without cutting into the pit.

Cut the mango slices into large chunks. Place the chunks into a pitcher or carafe.

Tear the basil leaves in half and add them to the pitcher.

Cut the lime half into wedges or chunks and add them to the pitcher. Don’t squeeze; just toss the wedges into the pitcher.

Add the water. Stir to blend. Refrigerate to infuse for 2 to 3 hours.

Once the infusion is complete, pour the water over ice. You can pour the fruit and herbs into the glass as well. Or, strain the water, leaving the fruit in the pitcher and use it to make another infusion. You should be able to use the fruit for 2 additional infusions, but each infusion will take progressively more time as the fruit juices diminish. Sweeten with agave nectar or honey, if desired.

The fruit and water can be refrigerated for 1 to 2 days. That’s about the maximum because the basil will begin to break down.

Agua Fresca Variation

Combine peeled and diced mango, 2 basil leaves, 1/2 teaspoon freshly squeezed lime juice, 1 to 2 teaspoons agave nectar or honey (or more to taste), and 1 1/2 cups water in a blender. Purée until smooth. Refrigerate 1 hour to infuse. Strain mixture into 2 tall, ice-filled glasses and garnish with sprigs of basil. Serves 2.

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