Today, I’m sharing a simple fall and winter recipe for Apple Cinnamon Water. You just need 2 apples thinly sliced + 4 cinnamon sticks + 8 cups water in a pitcher. Cover and let it infuse for at least 4 hours in the refrigerator. To prevent the apples browning, I first soak the apple slices in lemon water for about 2 minutes. I also add a little lemon juice to the infused water before adding apple garnish when serving.
As to the type of apples to use, it’s a personal choice. Each type has its own flavor, and this is the season to experiment. Do choose fresh, firm, sweet apples. Wash them well. I don’t peel my apples since they are organic. A green apple like Granny Smith can add a wonderful flavor to water. How about a combination of types of apples. Since we’re using 2 apples, try Granny Smith with a sweeter taste of Fuji. It’s a subtle flavor that adds to my fall pleasures.
Fall Apple Cinnamon Infused Water
Use organic when available. Serves 8 glasses of 8 oz.
Ingredients
- 2 sweet apples thinly sliced like Granny Smith, Fuji (can mix types if desired)
- 4 cinnamon sticks
- 8 cups water or 1/2 gallon for 64 oz pitcher + water to fill medium bowl
- 1 lemon juiced divided
Instructions
- Add 1/2 lemon juice to medium bowl of water & stir
- Add apple slices to bowl to soak about 2 minutes to prevent browning
- Add 8 cups of water to 1/2 gallon pitcher & transfer apple slices to pitcher
- Add cinnamon sticks, cover, & place in refrigerator
- Let apples infuse for at least 4 hours up to overnight
- Strain solids from water, add juice of 1/2 lemon, & stir
- Garnish with fresh apple slices and lots of ice to serve
- Can keep in refrigerator up to 3 days
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