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Posted on Apr 14, 2016 |

Rita’s Recipe: Vitamin-Infused Ice Cubes

Rita’s Recipe: Vitamin-Infused Ice Cubes

Sneak vitamins and flavor into drinks with vitamin-infused ice. Photo by Marcia Rodrigues, courtesy FreeImages.

Sneak vitamins and flavor into drinks with vitamin-infused ice. Photo by Marcia Rodrigues, courtesy FreeImages.


About water

The Bible and water are very much connected. Water is mentioned over 700 times in the scriptures.  The first time water is mentioned in the scripture is found in Genesis 1:2.

The earth was formless and empty, and darkness covered the deep waters. And the Spirit of God was hovering over the surface of the waters.

Some folks may not know but Water makes up about 60% of our body weight.  If you even get mildly dehydrated, you’ll feel tired. Water helps our blood flow better and cushions our muscles. Here’s an excerpt on keeping kids healthy with plenty of fluids especially during sports. It’s from my latest book on sports nutrition for kids. For information on how to order this E book, contact my co-author Dawn Weatherwax at Sports Nutrition to go:

Keeping Kids Hydrated

Hydration is so important for kids, especially during this hot weather or when they’re in sports, since a child’s body takes longer to adjust to heat and humidity. Herb water is refreshing and healthful for them.

  • 1.Kids produce more body heat but don’t sweat as much as adults, so in hot weather they are at increased risk for dehydration.
  • 2.In the body, water works as a shock absorber protecting joints.

Cold water is absorbed best and kids will drink more if it’s cold, so make sure the herb water has ice or has been refrigerated.


Vitamin waters are all the rage now. I make a simple one with fresh lemon juice, mint and raw honey.

Freeze fruit and/or herbs in an ice tray. These will add a hint of flavor and nutrients. Here are some of my current favorites: lemon slices and mint; grapefruit slices and tarragon; blackberries and lime.

Rita’s Vitamin Water

The only two things you really need are fresh mint and fresh lemons. The limes are optional but very nice. If you don’t use limes, use about four lemons. The rest of ingredients are optional. If all you have is spearmint, use that. Spearmint is a bit sweeter in taste and milder in flavor.

1 cup loosely packed fresh peppermint leaves
2 lemons, thinly sliced
1 generous quart or so of water
2 limes, thinly sliced (optional)
1⁄2 to 1 cup sliced fresh berries (opt)
Sweetener (optional) I like honey or stevia

Place mint leaves in a 2-quart pitcher, gently bruising the leaves with a wooden spoon to release volatile oils. Add lemon and lime slices. Bruise a bit to release flavor. Add water; stir. Let stand at room temperature for 30 minutes. Stir in the berries and/or edible flowers. Cover and chill in the refrigerator for up to 6 hours.

To serve, strain herb water into a pitcher; discard fruit. If desired, add additional fresh fruit, mint leaves and edible flowers to the pitcher. Serve over ice if desired.

Why This Recipe Is Good For You

•  The lemons help you burn carbs more slowly and help your body utilize the iron that you get from foods. Lemons are also a gentle liver cleanser, plus lemon juice helps form and repair the collagen in your body. Lemons contain good amounts of iron, copper, potassium and calcium. The vitamin C in the lemon helps with stress and is good for your immune system, as well.
•  Peppermint contains vitamin C and A and is great for the digestion.
•  Stevia is a non-caloric, diabetic safe sweetener, 30 to hundreds of times sweeter than sugar. Honey is a natural sweetener and gives a burst of energy.
Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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