- 6 fresh strawberries, halved with crown on
- 5–6 sprigs (stems and leaves) fresh herbs: mint, dill, basil
- 3 slices fresh ginger (peeled)
- 2 quarts spring water
Infuse the water with all ingredients for 24 hours. Serve chilled. When you’ve finished the water, use the leftover strawberries and ginger for a smoothie from the blender and the herbs to make a salsa verde, adding some lemon juice, salt, pepper and avocado oil.