Two Infused water recipes for when plain H20 doesn't cut it.
Water makes up 60% of our bodies, so it is safe to say it has a huge effect on how we feel each day!!
Cucumber Mint Infused Water with Lemon
Yield: 10 to 12 servings
Delicately flavoured Cucumber Mint Infused Water with Lime is a refreshing drink to keep you cool and hydrated all summer long!
Ingredients
- 1 small cucumber (or half of a medium cucumber), scrubbed & sliced
- 2 sprigs fresh mint, washed & bruised
- 1/2 lime, scrubbed & sliced (optional)
- 10 to 12 cups cool filtered water
Instructions
Place sliced cucumber, mint sprigs, and lime slices (if using) in a large pitcher. Pour water into the pitcher. Cover and refrigerate for anywhere from 1 to 8 hours (the longer you infuse the water, the stronger the flavour will become). Strain the water into a glass and serve chilled with a slice of cucumber for garnish, if desired.
Notes
When making infused water, I prefer to use well-washed, organic ingredients, so as to avoid any potential pesticides infusing into my water.If your pitcher of water is going to last more than a day, I recommend removing the lime slices after 6 to 8 hours to prevent the water from turning bitter.
In order to enjoy Cucumber Mint Infused Water without the wait, put a few slices of cucumber, a few mint leaves, a thin slice of lime, and a few ice cubes in a bottle or jar. Fill the bottle/jar with water, seal, shake, and enjoy immediately.
Veggie Water
Yields 10-12 servings
Ingredients
- 2-3 celery stalks
- 1/2 sliced cucumber
- small handful of fresh parsley leaves
- 4-5 mint leaves
- 1 sliced lime
- 2 gallons of water
- crushed ice
Instructions
- Fill large drink dispenser with 1/3 full of ice
- Wash all of your ingredients thoroughly before placing in container.
- Fill with water
Notes
Once assembled, allow water to rest for at least 1/2 hour before serving to allow the flavours to mingle. The longer it rests the stronger the flavour.
