If you've ever been to a spa and drank their cucumber water, you know how good it can be! 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, it's the perfect way to make sure you drink enough. And especially in the summer, much like iced tea and iced coffee, it's wonderfully refreshing.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- 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.
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. They create a different flavor profile - sweeter and less acidic.
- 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
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Rinse and dry the cucumber, lime, and mint sprigs. Thinly slice the cucumber and lime crosswise, aiming for ⅛-inch slices.
Place the cucumber slices, lime slices, and mint in a 1-quart glass pitcher. Add the water and gently stir. You can use a chopstick or the handle of a wooden spoon.
Cover and refrigerate the water for about an hour to allow the flavors to infuse and meld. Serve chilled, with ice if desired.
Refreshing! I used a regular cucumber, lemon instead of lime, and doubled everything except the water. This will be sooo perfect in summer.
Ashleigh
Read more comments
Refreshing! I used a regular cucumber, lemon instead of lime, and doubled everything except the water. This will be sooo perfect in summer.English vs. Regular Cucumber
Although both work in this recipe, I recommend using English cucumbers. See the photo below - these are the elongated cucumbers with ridges on their peel, sold wrapped in plastic to protect that fragile peel.
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.
Recipe FAQs
Initially, an hour is a good timeframe for getting a good flavor, although longer (and up to 24 hours) is better. After that, you can keep the water in the fridge for a total of up to two days, including the initial infusing time.
There's no need to peel it, but please rinse it.
Cucumber water tastes best when it's chilled, so I wouldn't skip the step of chilling it. However, if you use chilled water in the recipe, you could let the flavors meld for about 20 minutes rather than a full hour.
If you chilled the water, you don't need to add ice - it will dilute the flavor. But if you enjoy your water ice-cold, by all means, add a couple of ice cubes.
Recipe Card
Cucumber Water Recipe
Video
Ingredients
- 0.5 English cucumber
- 0.5 lime
- 2 sprigs fresh mint
- 1 quart water
Instructions
- Rinse and dry the cucumber. Slice it thinly, crosswise, into ⅛-inch slices.
- Rinse and dry the lime. Slice it thinly, crosswise, into ⅛-inch slices. Rinse and dry the mint sprigs.
- Place the cucumber slices, lime slices, and mint sprigs in a 1-quart water pitcher.
- Pour the water on top. Use a chopstick or the handle of a wooden spoon to gently stir.
- Cover and refrigerate for one hour. Serve with ice, if desired.
Notes
- This recipe doesn't contain significant amounts of calories, carbohydrates, protein, or fat. The nutrition info below is based on nutritionix.com.
- This beverage tastes best when it's chilled, so I wouldn't skip the step of chilling it. However, if you use chilled water in the recipe, you could let the flavors meld for about 20 minutes rather than a full hour.
- You can keep the water in the pitcher, covered and refrigerated, for up to two days.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Ashleigh says
Refreshing! I used a regular cucumber, lemon instead of lime, and doubled everything except the water. This will be sooo perfect in summer.
Vered DeLeeuw says
Glad you enjoyed this recipe, Ashleigh! Thanks for sharing your tweaks.