Mint, Lemon, and d'Anjou Pear Infused Water by Jesse Bluma

Mint, Lemon, and d'Anjou Pear Infused Water

When the weather is crisp, crackling, and arid this is the drink for you.  Mint, lemon, red pear, cinnamon, and ginger infuse nicely together this time of year.  The following recipe is something I prepare for myself and have served at holiday gatherings.  


5 sprigs of organic mint, plus more for garnish
1 organic d'Anjou (red) pear
1” of fresh peeled ginger root
1 cinnamon stick
3.7 Liters or approximately 1 gallon water in a jug or jar


Place drinking glasses in the refrigerator to chill.

Wash the mint, lemons, and d'Anjou pear.

Place the mint in the water jar.

Carefully slice one lemon in half on a cutting board.
Squeeze the lemon into a re-sealable bag.

Carefully cut the red pear lengthwise into matchsticks on a cutting board, avoiding the core and seeds.
Place the pear matchsticks into the re-sealable bag of lemon juice, allowing the pear slices to soak up lemon juice to prevent browning.

Peel the fresh ginger root with a spoon, holding the spoon concave side facing you, and draw it forward.
Carefully cut 1” of ginger from the root.
Place the 1” of ginger into the water jar.

Place the cinnamon stick in the water jar.

Remove the pear matchsticks from the re-sealable bag and place them in the water jar.

Pour the lemon juice from the re-sealable bag through a strainer into the water jar.

Refrigerate 2 to 4 hours or overnight to allow the ingredients to infuse.  The longer the time period, the more intense the flavor. 

Slice the second lemon for garnish.

Stir the water and serve in the chilled glasses and top with a slice of lemon and mint leaf.

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