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Two clear glass tumblers filled with refreshing pale green cucumber lemon mint infused water, packed with ice and thin cucumber slices, each garnished with a lemon wheel on the rim, a fresh mint sprig, and a green and white striped paper straw, set on a light gray surface with soft natural shadows.

Cucumber Lemon Mint Water

A naturally infused water made in a clear glass pitcher with English cucumber rounds, lemon wheels, and fresh mint sprigs over ice and cold water. No sweetener needed. Best after 2 to 4 hours of refrigeration for a clean, refreshing flavor. Refillable up to twice before replacing the fresh ingredients.
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Prep Time 5 minutes
Cook Time 0 minutes
Infusing Time 2 hours
Total Time 2 hours 5 minutes
Servings: 4 glasses
Course: Drinks
Cuisine: American
Calories: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium English cucumber, sliced into ¼ inch rounds No peeling needed; thin skin stays intact
  • 2 large lemons, sliced into thin rounds Slice thin enough to float and release flavor gradually
  • 10 fresh mint sprigs Pressed gently between palms to release oils without bruising
  • 4 cups cold water Filtered still water for the clearest flavor
  • 2 cups ice cubes Added last to press the fruit against the glass
  • 1 pinch salt Optional; rounds out and deepens the flavor

Equipment

  • 1 large clear glass pitcher (at least 6-cup capacity) Glass shows the cucumber, lemon, and mint arrangement best
  • 1 sharp knife and cutting board For slicing cucumber and lemon into rounds
  • 1 Long stirring spoon For the single stir after adding water
  • 1 Measuring cups
  • 1 lid or plastic wrap For covering during refrigeration

Method
 

  1. Wash the cucumber and lemons thoroughly, slice the cucumber into ¼ inch rounds and the lemons into thin rounds, then gently press each mint sprig once between your palms to release the essential oils without tearing the leaves.
  2. Press the cucumber rounds against the inside wall of a large clear glass pitcher so they are visible from the outside, then add the lemon rounds at different heights throughout the pitcher.
  3. Tuck the mint sprigs into the center of the pitcher between the cucumber and lemon pieces so the green leaves are visible from above and through the glass sides.
  4. Pour the cold water slowly over the arranged fruit and herbs to disturb their positions as little as possible, then add the optional pinch of salt and stir gently once from the bottom.
  5. Add the ice cubes last by dropping them into the center of the pitcher so they press the cucumber rounds and lemon wheels gently against the glass wall the way they appear in the image.
  6. Let the pitcher sit at room temperature for 15 to 30 minutes for a light flavor, or cover and refrigerate for 2 to 4 hours for a more pronounced cucumber and mint infusion before serving.

Notes

Use English cucumber for a thin skin that stays intact over a long infusion. Press the mint gently between your palms rather than crushing it to release oils without bitterness. Add the ice after the water so it presses the cucumber and lemon against the glass wall for the visual in the image.