It’s got ginger, cucumber, lemon, and lime. I made a hat for the urn from tinfoil so it’s a bit airtight ig. My dream is to drink it for the next 4-5 days but I don’t want to get sick.
Produce is really cheap by me and all I want to eat is various fruit salads. I am too lazy to fully efficiently extract the yimmy and the yummy from each fruit, so I thought I would use them to make yimmyyummy water.
Also! Don’t be afraid of a few savory or aromatic ingredients in a fruit salad!
Recipe:
- Big cucumber diced smallish
- Raspberries (3-4 oz? I ate a few)
- 3 Plums diced into bigger pieces (they are the anchor)
- 2 limes ( juice + ~4 cm x 1 cm of zest very fine chopped)
- 2 little lemons ( juice + ~4 cm x 1 cm of zest very fine chopped)
- 1 bunch (5-6) green onions
- 1 bunch cilantro
- Pinch salt
- 1 nug ginger very fine chop
- BIG “pinch” table or brown sugar
Do everything how you would think, and dissolve and mix the sugar, salt, ginger, and cilantro into the juice to make kind of a dressing. This is really good with firmer, tarter plums. I used black plums and it’s really pretty!
Well, the ginger, lemon, and lime are all good preservatives, so my guess is it would be fine.
around a week sounds about right, prolly 3 days at room temperature.
HACCP rules say three days.
No way that goes bad in the fridge for a week as long as you washed stuff before putting it in there. Even then it’ll probably be fine. You’ll be fine enjoy your fancy water
If you’re really worried, buy yourself an inexpensive pH meter. Botulism typically does not grow in a medium below 4.6. From the low pH, acidity, of most of your ingredients, I do not think you have a worry.
