Recipes

Infused Cold Buster Waters by

Executive Chef, Steve Wilson, Fairmont St Andrews

For best flavour after preparation, pop it in the fridge for at least 4 hours or to let the fruit flavours infuse into the water. If it is being used on the same day, top up with more tap water to re-infuse and get a second use out of the flavours.

Cold & Virus Buster

Packed with Vitamin C and anti-inflammatory properties and great for fighting cold and flu viruses.

15 strawberries (washed and finely sliced)
1 lemon (sliced, keep rind on)
Add sliced fruit to a 2 litre jug and fill with tap water. Stir gently and pop in the fridge for a minimum of 4 hours to infuse.

Vitamin C Booster

Raspberries are full of vitamin C and antioxidants, while the grapefruit kick starts your metabolism.

1⁄2 fresh grapefruit (thinly sliced with rind on)
75g fresh raspberries (slightly muddled)
Add sliced/muddled fruit to a 2 litre jug and fill with tap water. Stir gently and pop in the fridge for a minimum of 4 hours to infuse.

Anti-inflammatory Aqua

Pineapple and mint are loaded with Vitamin B and C, Potassium and the enzyme Bromelain, which reduces inflammation and promotes good digestion.

1/4 of fresh pineapple (Peeled and thinly sliced*)
10-12 fresh mint leaves (muddled)
Add sliced/muddled fruit to a 2 litre jug and fill with tap water. Stir gently and pop in the fridge for a minimum of 4 hours to infuse. *TIP: The more thinly sliced the pineapple, the more flavour it will infuse