Restaurants›District Bar and Kitchen›Acqua Panna Recipe

Acqua Panna Recipe

Name: District Bar and Kitchens Acqua Panna Recipe
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Ingredients: 500 ml still spring water (Acqua Panna or equivalent); 1 to taste lemon wedge or slice; 4 to taste ice cubes; 1 to taste glass (500–600 ml capacity)

Inspired by District Bar and Kitchen

Time5m

Serves1

500ml (Still water)

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bottle

2 1/8 cup (500 ml) still spring water (Acqua Panna or equivalent)

Optional garnish & serving

1 to taste lemon wedge or slice4 to taste ice cubes1 to taste glass (500–600 ml capacity)

Method

Prepare bottle

Chill (optional)

If the water is not already cold, refrigerate the 500 ml bottle for at least 1–2 hours prior to serving, or place in an ice bucket for 10–15 minutes to achieve a refreshing temperature.

Inspect the bottle to ensure the seal is intact and the label indicates still spring water (Acqua Panna or equivalent).

Serve

Select a clean glass (500–600 ml capacity). If desired, add 4 ice cubes to the glass. Note: for purists, serve without ice to preserve original taste.

Open the 500 ml bottle carefully. Pour the still water into the glass slowly to avoid excessive splashing and preserve carbonation-free stillness.

If using garnish, lightly squeeze a lemon wedge over the water for a hint of aroma and drop the wedge or a thin slice into the glass.

Serve immediately. If serving from bottle at table, present unopened bottle and glass on a small tray or coaster.