Name: Green Apple, Lemon, and Dill Water
Total time: PLACEHOLDER
Ingredients: 1 Granny Smith apple , cored and shredded, plus extra for garnish; ½ lemon , sliced thin, plus extra for garnish; ¼ cup fresh dill , plus extra for garnish; 8 cups water , divided

Why This Recipe Works

We tried Braeburn, Honeycrisp, Fuji, McIntosh, and Golden Delicious apples only to discover that although they all worked just fine, they were very similar—tasty, but generic. When we tested Granny Smiths, however, they stood out as distinctly green and bright, in both color and flavor. Granny Smiths taste almost sour in their intensity, but this quality was lessened once infused, so we emphasized it with a little fresh lemon. Adding dill gave the water an herbal flavor that stood up against the tart apples and lemon while enhancing the fresh taste of this infused water.

Instructions

Combine apple, lemon, dill, and 1 cup water in 8-cup liquid measuring cup or large bowl. With potato masher or muddler, muddle fruit until broken down and all juice is expressed, about 30 seconds. Stir in 3 cups water. Cover and refrigerate until flavors meld and mixture is chilled, 30 minutes to 1 hour.

Strain infused water into pitcher, pressing on solids to extract as much juice as possible. Discard solids. Stir in remaining 4 cups water and garnish with extra apple, lemon, and dill. (Water can be stored in refrigerator for up to 1 day; garnish with extra apple, lemon, and dill just before serving.) Serve in ice-filled glasses.