Sparkling bottled water is today’s beverage of choice for many health-conscious Americans. The reasons range from the search for purity and the promise of a sound mind and sleek body to savory taste with no calories, all in the same sip.
In naturally sparkling water, there’s enough carbon dioxide in the underground source to make the water snap, crackle and pop on its own. Most bottlers of naturally sparkling water removed CO2 from water at abstraction and then used to carbonate the water at bottling.
Its simmering bubbles are to aid digestion and its liveliness enhances wine, liqueurs, liquors such as Scotch, rye and gin and fruit and vegetable juices.
Chilled sparking mineral water is the quintessential aperitif when served in along stemmed wineglass with a slice of lemon or lime.
It can be healthy alternative to soda and alcoholic beverages, but if it’s loaded with fructose and other sweeteners, it may be no better than soda pop.
Unflavored sparkling water on ice is pleasant and enjoyable.
Sparkling water
