Super refreshing, it’s the perfect summer thirst quencher, and it’s so easy to make at home. If you’d like to increase your water consumption but are not a fan of plain water, cucumber water is exactly what you need! Infused with sliced cucumbers and further enhanced with lime and fresh mint, this is such a lovely way to make sure you drink enough. And especially in the summer, much like iced tea and iced coffee, it’s wonderfully refreshing.
Ingredients
Variations
Sometimes I use sparkling water instead of flat water. If you’d like to try that, it’s a good idea to use only half the amount of water for infusing the cucumbers, then add the remaining water right before serving. Lemons are a good substitute for limes. Thin orange slices are another good substitute for lime. They create a different flavor profile - sweeter and less acidic. I tried using basil leaves instead of mint and found the flavor to be very interesting. On occasion, I like to add a small piece of fresh ginger root to the water. Not too much, though - it’s quite potent.
Instructions
More Cucumber Recipes
Recipe Card
Cucumber: I prefer to use an English cucumber. Its flesh is dense and flavorful, and it’s seedless, which works well in a drink. Lime: I like to add a few thin slices of lime to the water for added brightness and a touch of refreshing acidity. Mint: Fresh mint leaves are the final touch. They add an additional layer of flavor to the water. Water: If your tap water is tasty, by all means, use that! Otherwise, use whatever water you typically use, such as filtered water or bottled spring water.
English cucumbers are dense, less watery, and basically seedless. They are sweeter than regular cucumbers, and their peel isn’t bitter. Regular cucumbers are smaller. They have a smooth, dark peel. They are more watery, and their peel can have a mildly bitter taste. Your first step is to rinse and dry the cucumber, lime, and mint sprigs. There’s no need to peel the cucumber. Thinly slice the cucumber and lime crosswise, aiming for ⅛-inch slices. Cover and refrigerate the water for about an hour to allow the flavors to infuse and meld. Serve chilled, with ice if desired.
