Agua de pepino y menta con limón y jengibre

Ingredientes

• half a cucumber
• 1 organic lemon
• 3 cm piece of fresh ginger
• 1 handful fresh mint leaves (about 15 leaves)
• 1.5 liters of cold water
• Ice cubes to taste

Preparación

1. 1

   Rinse the cucumber, lemon and mint leaves well under cold water.Slice the cucumber into thin slices about 3 mm thick.Cut the lemon into round slices. Peel the ginger and cut it into 5 to 6 thin slices.Put the cucumber, lemon and ginger in the carafe. Add the mint leaves and press them very lightly with a spoon so they release some of their flavor but don't break apart.Pour 1.5 liters of cold water over the ingredients. Stir briefly.Let the water sit in the refrigerator for at least 30 minutes so the flavors infuse well. Longer is fine too: 2 hours gives a fuller taste.Strain the water through a small sieve into the Bormioli Rocco Stone glazen and serve immediately. Optionally garnish with an extra lemon slice or a fresh sprig of mint.