12 Traditional Indian Infused Water Recipes for Ultimate Hydration

7. Fennel-Lemon Digestive Soother

Crush a teaspoon of fennel (saunf) seeds and add to a litre of water with half a lemon, sliced. Let it sit for two to four hours; you can also steep briefly in warm water and cool for a quicker release. Fennel’s sweet, licorice-like warmth soothes after a spicy meal and helps settle the stomach. Lemon brings brightness that keeps the flavour lively. This is the sort of drink many families keep on hand after heavy lunches or festival meals. If you prefer, steep the crushed fennel in a small cup of hot water for five minutes, then add cold water to make a pitcher — this gives a stronger infusion. Fennel is shelf-stable and easy to keep in your spice box for these quick, calming pitchers.