Recipe courtesy of Food Network Kitchen
Save Recipe Print
Tomato-Celery-Bell Pepper Water
Total:
4 hr 10 min
Prep:
10 min
Inactive:
4 hr
Yield:
2 quarts
Level:
Easy
Total:
4 hr 10 min
Prep:
10 min
Inactive:
4 hr
Yield:
2 quarts
Level:
Easy

Directions

Place 1 diced ripe beefsteak tomato (about 10 ounces), 2 roughly-chopped stalks celery and 1 diced small red bell pepper in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh cut-up tomato, celery and bell pepper for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Peppers

Recipe courtesy of Robert Irvine

Roasted Red Peppers

Recipe courtesy of Ina Garten

Stuffed Green Peppers

Recipe courtesy of Food Network Kitchen

Sausage, Peppers and Onions

Recipe courtesy of Giada De Laurentiis

Stuffed Piquillo Peppers

Recipe courtesy of Valerie Bertinelli

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword