Water

The label on a bottle of drinking water tells you which kind it is. Natural mineral water is drawn from an officially recognised underground source and bottled as it leaves the ground, so each source has its own balance of minerals and its own faint taste. Spring water also comes from a single underground source but is held to fewer rules. Still water is flat, while sparkling water, also sold as fizzy or carbonated water, carries bubbles that are natural to the source or added at bottling. All of these sit within our soft drinks and juices range.

Still water goes on the table at mealtimes and into the car for long journeys. Sparkling water turns lime juice and sugar into a fresh lime soda, gives nimbu pani a lift, and makes a light mocktail with a splash of rose syrup or fruit cordial from our cordials and syrups.

Pick large bottles for the kitchen or a multipack of smaller ones to carry. Store unopened bottles somewhere cool and dark, away from strong smells such as cleaning products. Once open, keep the cap on and finish the bottle within a few days. For something sweeter, see coconut water or fizzy drinks.