Give your water the decadent flavour of a peach jubilee, without all the sugar and kilojoules.
1 cup (250 ml) cherries
1 cup (250 ml) peeled and sliced peaches
8 cups (2 L) water
1 vanilla bean
1. Use fork to poke several holes in cherries (this will help to release their juice into the water).
2. Place cherries and peaches in large pitcher or bowl.
3. Pour water over top.
4. Cut end tips off vanilla bean. Slice lengthwise to open pod. Scrape paste out and stir it into infusion.
5. Chill in refrigerator for a minimum of 1 hour before serving.
source: "Spa Water", alive Australia #14, Summer 2012
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