Cucumber-mint water with lemon and ginger

Ingredients

• halfcucumber
• 1organic lemon
• 3 cm piecefresh ginger
• 1 handful (about 15 leaves)fresh mint leaves
• 1.5 litrescold water
• to tasteice cubes

Instructions

1. 1

   Wash and slice

   Rinse the cucumber, lemon and mint well under cold water. Cut the cucumber into slices about 3 mm thick, slice the lemon into rounds, and peel the ginger before cutting it into 5–6 thin slices.

2. 2

   Add the ingredients

   Put the cucumber, lemon and ginger in a carafe. Add the mint leaves and press them very gently with a spoon to release some flavour without tearing them apart.

3. 3

   Pour and stir

   Pour 1.5 litres of cold water into the carafe and stir briefly.

4. 4

   Chill to infuse

   Refrigerate for at least 30 minutes. For a fuller flavour, leave it for up to 2 hours.

5. 5

   Strain and serve

   Strain the water through a small sieve into glasses and serve straight away. Add ice to taste.

What is cucumber-mint water?

This is a simple fruit-and-herb-infused water, rather than a traditional recipe tied to one particular cuisine. Cucumber, lemon, ginger and mint steep in cold water to give it a clean, gently aromatic flavour.

The ingredients work well together because cucumber keeps the drink mild, lemon adds brightness, and ginger and mint bring a fresh, lightly warming note. A short chill gives a delicate infusion; a longer rest makes the flavours more pronounced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2 calories, 0g protein, 1g carbs, 0g fat.

The drink gets its small amount of carbohydrate mostly from the lemon and cucumber, while the ginger and mint contribute flavour; it contains very little protein or fat. Pair a glass with a meal that includes a protein-rich food and a more substantial source of fibre, such as beans or wholegrain bread.

Choosing the ingredients

Cucumber: Use a fresh one and slice it thinly so more of its surface sits in the water. There is no need to peel it if it is clean and the skin is in good condition.

Lemon: An organic lemon is useful here because it is sliced with the peel on. Rinse it thoroughly before cutting.

Ginger and mint: Thin ginger slices release flavour during the chill. Fresh mint is best pressed gently, not crushed, so it stays fragrant rather than becoming bruised.

Getting the infusion right

Gentle handling: Lightly press the mint leaves with a spoon, just enough to release their aroma. Mashing them can make the water taste harsher and leave small pieces to strain out.

Chilling time: Give the carafe at least 30 minutes in the fridge. If you prefer a more noticeable lemon, ginger and mint flavour, let it infuse for 2 hours.

Serving and texture

Straining: Pour the infused water through a small sieve to catch the slices and leaves. This gives you a clear drink while keeping the flavour that has already steeped into the water.

To serve: Add ice to taste and pour into glasses just before serving. A lemon slice or mint sprig can be used as a garnish, if you like.

What to serve alongside it

This cool, lightly flavoured drink suits a warm-weather lunch, a picnic or a table of small savoury dishes. Its mild citrus and herb notes work especially well alongside salads, sandwiches and grilled vegetables.

Recipe notes & tips

• Slice the cucumber and ginger thinly to help them infuse during the short chilling time.
• Rinse the lemon carefully before slicing, especially because the peel goes into the carafe.
• Press the mint leaves gently rather than tearing or crushing them.
• Chill the water before adding it so the drink is ready to serve sooner.
• Taste the infusion after 30 minutes and leave it longer if you want a fuller flavour.

Variations

• More citrus: Add extra lemon slices for a brighter, sharper infusion.
• Softer ginger: Use fewer ginger slices for a milder warming note.
• Extra mint: Add a few more leaves for a stronger herbal aroma.
• Sparkling finish: Replace some of the still water with sparkling water just before serving.
• Citrus swap: Use lime slices in place of some of the lemon for a different tang.

Common mistakes to avoid

• Crushing the mint: It can turn bruised and overpowering; press the leaves only very lightly.
• Cutting thick slices: They infuse more slowly; aim for cucumber slices about 3 mm thick.
• Serving too soon: The flavours need at least 30 minutes in the fridge to develop.
• Leaving it too long: The taste can become stronger than intended; check after 2 hours.
• Skipping the sieve: Loose leaves and slices can end up in the glasses; strain before serving.

How to store

Keep the carafe covered in the refrigerator and enjoy the infused water within a day for the freshest taste. Strain out the fruit and herbs before storing leftovers, and serve chilled; reheating is not needed.

Frequently asked questions