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Fruit & Herb Infused Water

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium cucumber , thinly sliced
  • 1 lemon , thinly sliced seeds removed
  • 8–12 fresh mint leaves , lightly bruised
  • Optional 1 cup mixed berries (strawberries, blueberries, raspberries), halved if large
  • 6–8 cups cold filtered water sparkling or still
  • Ice , as desired
  • Optional boosts a pinch of sea salt, a slice of fresh ginger, or a splash of fresh lime juice

Method
 

  1. Rinse everything well. Thinly slice the cucumber and lemon. Halve large strawberries. Remove lemon seeds so they don't add bitterness.
  2. Lightly bruise the mint by clapping it between your palms or gently rolling with your fingers. This releases the aromatic oils without shredding the leaves.
  3. In a large pitcher, add cucumber and lemon slices, then berries if using. Scatter in the mint leaves.
  4. Pour in 6–8 cups of cold filtered water. If you want the soda vibe, use chilled sparkling water for serving and still water for the infusion.
  5. Let it sit for 15–30 minutes at room temp for a quick hit, or refrigerate for 2–4 hours for deeper flavor. Overnight gives you max flavor; adjust to your taste.
  6. Add fresh ice to glasses. Strain if you prefer a cleaner look, or keep the fruit in for aesthetics (and more flavor bragging rights).
  7. Add a pinch of sea salt for enhanced hydration, a few slices of ginger for warmth, or a squeeze of lime for zing.
  8. For that soda-like sensation, pour infused water halfway, then top with cold sparkling water. Instant refreshment without the sugar bomb.