The HydroTap delivers better water, more ways, right away, helping you put a world of refreshing drinks and tasty dishes right at your fingertips. Explore a few of our favorite recipes and tap into the Fountain of Use with the HydroTap by Zip Water.

Spring

Fruity Springtime Mixer

Ingredients:

• 8 strawberries, sliced in half
• 1 lemon, thinly sliced
• 2 yellow peaches, sliced into wedges
• 4 stalks of fresh rosemary
• Small knob ginger, finely sliced
• Sparkling water to serve

Directions: Add fruit and rosemary to a large serving jug. Fill with sparkling water straight from your HydroTap and place in the fridge for 30 minutes for flavors to release.

Serve over ice.

Serves 4-6

Summer

Peach Iced Tea

• 3-4 black tea bags
• 2-3 peaches, peeled, pitted and sliced
• ½ cup of honey
• 2 cups boiling water from your HydroTap

Directions:

1. Steep tea bags in boiling water for at least 5 minutes.
2. Add sliced peaches to boiling tea
3. Stir in the honey and vanilla extract.
4. Transfer the mixture to a blender and blend until smooth.
5. In a large pitcher, mix peach tea concentrate with 8 cups of cold water from your HydroTap and serve. If desired, slice up some fresh peach and add to the glass.

Serves 4-6

Fall

Sunday Morning Reviver

• 12 slices of fresh ginger
• 26 oz chilled water
• 3 oz fresh lemon juice
• 4 oz agave syrup
• ½ teaspoons of ground turmeric
• 2 large pinches of ground cayenne pepper

Directions:

1. Add ginger slices to a large jar or pitcher and muddle until thoroughly crushed
2. Add the remaining ingredients to the jar with 26 oz of chilled water from your HydroTap. Shake or stir to combine.
3. Strain through a cheesecloth and serve over ice.

Serves 4-6

Winter

Couscous

Ingredients:

• 1/3 cup instant couscous
• 1/4 cup drained and rinsed canned chickpeas
• 6 cherry or grape tomatoes, quartered
• 3 pitted kalamata olives, quartered
• 2 tablespoons coarsely grated carrot (about 1/3 small carrot)
• 2 tablespoons fresh cilantro leaves, roughly chopped
• 1 tablespoon unsalted butter
• 1/2 teaspoon curry powder
• Kosher salt
• 1/2 cup boiling water

Directions:

1. Pour the couscous into the bottom of a 16-ounce lidded heat-safe container, and top with the chickpeas, tomatoes, olives, carrots, cilantro, butter, curry powder, and a heaping 1/4 teaspoon salt.
2. Add 1/2 cup boiling water to the container, and stir just to allow the water to reach the bottom. Cover, and let sit until the couscous absorbs all the liquid, about 6 minutes.
3. Uncover, eat hot.