Vegan Cucumber Mint Infused Water
Ingredients:
Ingredients
- 1 medium cucumber, thinly sliced
- 1 large handful fresh mint sprigs (about 15–20 leaves)
- 1 lemon or lime, thinly sliced
- 4 cups cold filtered water
- 1 cup ice cubes
- Optional add-ins: sliced strawberries, kiwi, or a few slices of fresh ginger
Equipments:
Features:
Gluten-Free
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Bruise the mint with a gentle press rather than shredding it — a light press releases the oils without turning the water cloudy or bitter.
Instructions:
- Prep produce — Wash cucumber, mint, and lemon thoroughly. Thinly slice the cucumber and lemon.
- Bruise the mint — Lightly press mint sprigs with a muddler or the back of a spoon to release the natural oils. Don't shred — just a gentle press.
- Layer in pitcher — Add cucumber slices, mint, and lemon to the pitcher. Add any optional add-ins.
- Add water and ice — Pour cold filtered water over the ingredients, then add ice cubes.
- Infuse — For a light flavor, serve immediately. For best results, refrigerate for at least 1 hour or up to overnight.
- Serve — Pour into glasses with a few cucumber or mint pieces as garnish.
Tips: Use an English (seedless) cucumber for the cleanest flavor and fewest seeds. Don't leave the infused water for more than 24 hours — the cucumber can become bitter. Freeze cucumber slices and use them as ice cubes for a beautiful presentation.
Flavor Variations: Spa water: cucumber, lemon, and lavender. Berry mint: cucumber, strawberry, mint, and basil. Tropical: cucumber, pineapple, mint, and coconut water. Detox: cucumber, lemon, ginger, and mint.
Storage: Keep refrigerated and consume within 24 hours. Remove cucumber after 12 hours if you prefer a milder taste.
Every ingredient here earns its place, but a few really shape the dish. The cucumber adds a cool, crisp freshness. The handful fresh mint sprigs adds a cool, refreshing herbal note. The lemon or lime adds acidity that brightens and balances the dish. The ice cubes chills the drink and keeps the texture light.
Vegan Cucumber Mint Infused Water
Ingredients:
Ingredients
- 1 medium cucumber, thinly sliced
- 1 large handful fresh mint sprigs (about 15–20 leaves)
- 1 lemon or lime, thinly sliced
- 4 cups cold filtered water
- 1 cup ice cubes
- Optional add-ins: sliced strawberries, kiwi, or a few slices of fresh ginger
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The cucumber adds a cool, crisp freshness. The handful fresh mint sprigs adds a cool, refreshing herbal note. The lemon or lime adds acidity that brightens and balances the dish. The ice cubes chills the drink and keeps the texture light.
Prep:
Bruise the mint with a gentle press rather than shredding it — a light press releases the oils without turning the water cloudy or bitter.
Instructions:
- Prep produce — Wash cucumber, mint, and lemon thoroughly. Thinly slice the cucumber and lemon.
- Bruise the mint — Lightly press mint sprigs with a muddler or the back of a spoon to release the natural oils. Don't shred — just a gentle press.
- Layer in pitcher — Add cucumber slices, mint, and lemon to the pitcher. Add any optional add-ins.
- Add water and ice — Pour cold filtered water over the ingredients, then add ice cubes.
- Infuse — For a light flavor, serve immediately. For best results, refrigerate for at least 1 hour or up to overnight.
- Serve — Pour into glasses with a few cucumber or mint pieces as garnish.
