Why is a water important for us.

We use  clean water to cooking because if the water is dirty or contaminated  .Then   food will also be  contaminated . Clean Water  could  clean  toxin  from the  body . Also our  bodies are made of as least 70% water . So we need  water everyday . People  need to drink water to survive .Our body is approximately  60 % water and our brain is 70 %  water and our lunge are neatly 90% water .Each your body must replace 2.4 liters or  about 2.5 quarts of water – through ingested liquid and  foods.We must  constantly be adding fresh water  to body  in order  to keep it properly hydrated.We can go  for  weeks without  food , but only 3 days without water!  How is faucet fits into your home I will  tell  you  I recommend to you   to buy  the  Pur Fillers  in your home, it works  wonder   and it easy  to a instep  . It  removed 99% of lead  before  it  comes out of your  faucet  , harmful  contaminants .    If  you  didn’t  know   that   microbial cysts    enter  the water   supplies from   the  animal  fees  now you know. I recommend   to  buy pur fillers it  will  helping to make clean . And it better for you and your family include  your workplace.

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 Tips for  getting your family with a spa water

How to make a infused water  you  and your family   any   number of  herds ,spices, fruit  and even vegetables and  even  edible  flowers

  • Herbs: Rosemary, thyme, mint, basil, cilantro, parsley
  • Spices: Cinnamon sticks, cardamom pods, fresh ginger, cloves, vanilla bean
  • Edible flowers: Rose, lavender, citrus blossoms, hibiscus, pansies, violets (or any that are 100% pesticide free)
  • Fruit: Berries (fresh or frozen), melon, tropical fruits, citrus, apples, pears
  • Vegetables: Cucumber, celery, fennel, carrots
  •  Water: Filtered water is great, but if you don’t have a filtration system, tap water is fine too

Be patient

Let the water sit for a few hours to allow the flavors to infuse.

  • The longer it sits, the more flavorful the water will be.
  • Some fruits or herbs will infuse more quickly than others.
  • Citrus is pretty instant. Herbs take a little longer.
  • Berries take a few hours and will also release color into the water.
  •   However, you should keep it in the fridge or put ice in it if you aren’t planning on using it right away.

Drink + refill

Pour a glass and enjoy! You can refill the water a few times and let it infuse again, but the flavors won’t be as pronounced.

Naturally Flavored Water

  • fruit — whatever kind you like (except no bananas); make sure it’s good and ripe for maximum sweetness and flavor.  I like to use all kinds of citrus and berries. I also found pineapple and watermelon to work well for flavoring water. If you don’t want to buy whole ones, many grocery stores sell small containers of pre-cut fruit.
  • herbs — these are optional, but many herbs are a surprising complement to fruit flavors; almost any herb will work depending on your personal preference
  • jars or pitchers — I use 2 quart mason jars primarily, but any 2 quart pitcher will do.
    fruit infusion pitcher–I recently purchased one of these–it’s another option if you think you’ll be making infused waters regularly; a very easy, tidy way to strain fruit from water.
    fruit infusion water bottle–I love using this for a portable, on-the-go option.
  • muddler or wooden spoon for mashing fruit and herbs
  • water — I use filtered water, but regular tap water is fine if yours tastes good to you

                                  10 more tasty infused water ideas

  1. Orange Chai Spice: sliced oranges, cardamom, cinnamon, clove, allspice
  2. Vanilla Basil Strawberry: vanilla bean (remove seeds first), handful fresh basil, 1 cup sliced strawberries
  3. Fennel Pear: thinly sliced fennel bulb plus a few green fronds, thin slices ripe, but firm pear
  4. Basil Melon: sliced or cubed melon, handful basil leaves
  5. Ginger Lime: sliced fresh ginger, sliced limes
  6. Blueberry Cucumber Basil: handful fresh blueberries, sliced cucumber, handful basil
  7. Lemon Lavender: slices of lemon, a few teaspoons lavender (tie in cheesecloth)
  8. Raspberry Rose: handful of raspberries, organic fresh rose petals
  9. Mango Pineapple Mint: sliced of firm-ripe mango, slices of pineapple, handful fresh mint
  10. Apple Cinnamon: slices green or red apple, a few cinnamon sticks

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Lavender Lemonade

Serves: 8 servings


  • For the Lavender Mixture
  • 2 cups water
  • ½ cup sugar
  • ¼ cup agave nectar (or honey)
  • 3 Tbsp dried lavender
  • For the Lemonade
  • 2 cups freshly squeezed lemon juice
  • 4 cups water
  • 1 lemon, sliced (for garnish)


  1. To make the simple syrup, combine two cups of water and sugar in a small saucepan over medium high heat, bringing to a boil and whisking until sugar is dissolved. Remove from heat and stir in agave nectar and dried lavender.
  2. Cover for about 15 minutes, allowing mixture to steep. Strain lavender, making sure to release all juices and syrup.
  3. In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water. Feel free to add a drop of blue coloring and a drop of red to mixture to give it a lovely purple color. Chill for at least 2 hours and serve over ice. Enjoy!


  • 1 large lemon, sliced
  • 1 large lime, sliced
  • 1 large orange, sliced
  • 1 large cucumber, sliced
  • 1 half-gallon of water

Place all the sliced fruits and the cucumber in a glass pitcher and add water. Refrigerate for two hours to allow flavors to infuse, then serve in glasses over ice.


  • 5 cups water
  • 10 thin slices of cucumber
  • 2 lemon slices
  • 2 sprigs of fresh mint
  • 3 sprigs of rosemary

Put water in pitcher and add lemon slices and cucumber slices. Crush mint and rosemary to release flavor, then add to other ingredients. Refrigerate for several hours. Serve over ice in tall glasses. Garnish with a lemon wedge.


  • 1 large cucumber, sliced
  • 1/4 honeydew melon, cubed
  • 1/4 cantaloupe, cubed
  • 1 half-gallon water

Place cucumber and melons in a glass pitcher and add water. Refrigerate for 2 hours, then serve over ice. Garnish with melon balls skewered on a swizzle stick.


  • 2–3 slices of ripe honeydew melon
  • 1 lime, sliced
  • 4 sprigs of mint
  • 1 half-gallon of water

Add melon slices, lime slices and mint sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings.


  • 1 cup fresh blueberries, lightly crushed
  • 2  4–inch sprigs of fresh rosemary. lightly bruised  (to release more flavor)
  • 1 half-gallon of water

Add blueberries and rosemary sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings.


  • 3 large lemons, sliced
  • 1/4 cup fresh lavender
  • 1 half-gallon of water

Add lemon slices and lavender to pitcher; pour water over both and refrigerate for 2 hours. Serve over ice and garnish with a sprig of lavender.


  • 4 lemons, sliced
  • 1 1/2 cups firmly packed fresh mint or basil leaves
  • 6–8 cups water
  • 6–8 cups ice cubes
  • Fresh mint or basil sprigs

Place lemon slices in a large pitcher. Rub the mint or basil leaves between the palms of your hands to bruise the leaves slightly. Add to the pitcher with lemon and pour in the water. Cover and chill 1–8 hours.

Strain lemon–water mixture and discard herbs. Divide lemon slices and additional fresh mint or basil sprigs equally among 6–8 glasses. In each glass, add 1 cup of ice cubes, then fill with lemon water.


  • 1 large lemon, sliced
  • 1 large lime, sliced
  • 1 large orange, sliced
  • 1/4 cup cilantro leaves (optional)
  • 1 half-gallon of water

Add citrus slices (and cilantro leaves, if desired) to a large pitcher; fill with the half-gallon of water and refrigerate 2 hours. Serve in ice-filled glasses. Garnish with your favorite citrus slice (and a sprig of cilantro, if you’re using that). Makes about 8 servings.


  • 2 cups frozen apple chunks, grapes, or berries
  • 1 half-gallon of water

Add frozen fruit to a pitcher; pour water over fruit and let sit at least 30 minutes in the refrigerator. Stir to distribute fruit flavor and serve in glasses with some ice cubes. (Note: you can chop up the same kind of fruit, unfrozen, and follow same directions. You’ll need  to use more ice when serving the unfrozen fruit–flavored water).


  • 3 large oranges, sliced
  • 10 mint leaves
  • 1 half-gallon of water

Put sliced oranges and mint leaves in pitcher and add water; refrigerate for 2 hours to infuse flavors. Pour over ice and garnish with a sprig of mint and orange slice.


  • 2 cups seedless watermelon, cubed
  • 10 basil leaves
  • 1 half-gallon of water

Pour water over melon and basil; refrigerate for 2 hours. Serve over ice, garnished with a sprig of basil.


  • 1 each of the following fruits: apple, lemon, orange, pear
  • 4 large strawberries
  • Handful of raspberries
  • Handful of mint leaves
  • 1 half-gallon of water

Cut large slices or thin wedges of each fruit; place them in a large glass pitcher and add cold water. Refrigerate 2 hours and serve over ice in tall glasses.

Strawberry Flavored Water (Detox Water):

4-6 strawberries, hulled and quartered
1/2 lemon, sliced
Small handful of basil, scrunched
Ice and cold filtered water

Ice a Blueberry Orange Water


  • 6 cups water
  • 2 mandarin oranges,cut into wedges
  • a handful of blueberries
  • ice


  1. Combine all ingredients in a pitcher and put in the fridge for 2-24 hours to allow the water to infuse.
  2. You can also squeeze in the juice of one mandarin orange and muddle the blueberries to intensify flavor a bit.
  3. Serve cold.

Champagne Mango-Lime Agua Fresca

Yield: 5 1/2 cups


  • 4 cups filtered water
  • 2 cup Mango pieces, peeled
  • 2 tablespoons freshly squeezed Lime Juice
  • 3-4 tablespoons Turbinado Sugar (granulated sugar can be substituted)*
  • Garnish: Lime Slices

InstructionsAdd all ingredients to a blender and blend until liquified. Serve over lots of ice, garnished with a slice of lime.

Herb-infused Spa Water


6 cups chilled still spring or mineral water
12 thin slices cucumber
4 thin slices lemon
4 sprigs (each 2 in. long) fresh mint, slightly crushed
2 sprigs (each 2 in. long) fresh rosemary, slightly crushed


In a 2- to 2 1/2-quart pitcher, combine water, cucumber, lemon, mint, and rosemary. Serve, or cover and chill at least 2 hours or up to 8 hours. Add ice cubes just before serving.

Springtime Strawberry Spa Water

  •         1 gallon of water
  • 1 large lemon thinly sliced
  • 1 small cucumber, thinly sliced
  • 6 medium-sized strawberries, hulled and thinly sliced
  • 3 small sprigs of fresh herbs – basil or mint is nice
  1. Place all the sliced fruits and veggies into a pitcher.
  2. Add the sprigs of herbs, and fill the pitcher with water.
  3. The water tastes best after 6-8 hours in the refrigerator, but it will keep up to 2 days in the fridge.

Tip : By improving the flavour with a healthy option, it’s an easier way to achieve your recommended daily amounts. By adding fruits and herbs you are including essential vitamins. The most common flavours used are cucumber, mint, basil and citrus fruits. But feel free to use your imagination to produce a flavour to suit you!