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Cucumber Mint Water - A Crisp, Cooling Infused Drink

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large English cucumber (or 2 smaller Persian cucumbers)
  • 1 small bunch fresh mint (Spearmint works best)
  • 8 cups cold water (filtered, if possible)
  • Ice (optional, for serving)
  • Lemon or lime slices (optional, for a citrus twist)
  • Pinch of sea salt (optional, heightens flavor)

Method
 

  1. Wash everything well. Rinse the cucumber and mint under cool water. Pat dry to avoid watering down the flavor with extra moisture.
  2. Slice the cucumber thin. Aim for 1/8-inch rounds. Thinner slices infuse faster and look great in the pitcher. If the skin is thick or waxed, peel it first, but English cucumbers usually don’t need peeling.
  3. Prep the mint. Pull off the leaves and discard thick stems. Gently clap a handful of leaves between your palms to release the aroma, or give them a very light bruise with your fingers.
  4. Build the pitcher. Add cucumber slices and mint leaves to a large pitcher. If using citrus, add a few thin slices now.
  5. Pour in cold water. Fill with about 8 cups of cold or filtered water. Add a small pinch of sea salt if you like. It won’t taste salty, but it can make the flavors pop.
  6. Chill and infuse. Refrigerate for at least 30 minutes. For a stronger flavor, let it sit 2–4 hours. Stir once or twice to help the infusion along.
  7. Serve over ice. Give it a quick stir and pour into glasses with ice. Add extra cucumber slices or a mint sprig for a clean finish.
  8. Top off as needed. You can refill the pitcher with water once or twice throughout the day. The flavor will be lighter each time but still pleasant.