Learn how to make refreshing lemon mint and cucumber water for a nice change to plain water. It only takes a few minutes and a few fresh ingredients to whip up a big pitcher.
This quick and easy recipe uses fresh lemons, cucumber, and mint to elevate and infuse water. Enjoy the refreshing cucumber water for the summer, parties, or just because.
The lemon mint and cucumber water is more of a starting suggestion. The recipe below is the ratio that my family and I enjoy, but feel free to add more lemon slices for a stronger lemon flavor, add more mint leaves, or reduce the suggested amounts. For more refreshing beverages try a pineapple slushy, lemon ginger cucumber water, or pineapple cucumber smoothie with kiwi.
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Recipe features
- The recipe is customizable so it can be changed to suit your preferences!
- It’s an easy way to add flavor to your water!
- Uses simple ingredients!
- There is no added sugar, just fresh ingredients to make a flavorful beverage.
Ingredient notes
Please see the recipe card below for exact measurements for the lemon water with cucumber and mint.
Water - I use filtered water. The infused water does taste better cold, so place the pitcher in the fridge to chill. You can always add ice, but once it melts it will throw off the water to cucumber, lemon, and mint ratio.
Cucumbers - There are several different types of cucumbers, but we only tested with English and garden cucumbers for this water with cucumber, mint, and lemon. Either one can be used, but we thought garden cucumbers gave a better cucumber flavor to the infused water.
English cucumbers have thin skin and small seeds. They tend to be longer and usually sold in plastic wrap. Garden cucumbers are common in North America and have a thicker smoother skin and larger seeds. Garden cucumbers bought at the store are sometimes waxed, if this is the case for you then peel the skin. The skin can also be bitter, so we normally peel garden cucumbers when we use them for salads. After testing it didn’t seem necessary for the cucumber water.
Thinly slice the cucumber for the infused water, discarding the ends. Peel or don’t peel the cucumbers. They do look prettier with the peels on for a big pop of color in the pitcher with the lemon slices.
Lemon - Thinly slice the lemon and remove the seeds as you slice. I use 1 medium lemon to pair with the cucumber. If I have a large or extra large lemon, I’ll use most of it but not all of it. Slice the lemons, keeping the rind intact to prevent them from falling apart and having little bits floating in the water.
Mint - Fresh mint leaves add a lot of flavor to water, but they can be overpowering. For 6 cups of water, I opt for about 12 leaves. This can easily be increased or decreased. Use fresh green leaves without brown spots.
I’ve only been able to find spearmint at several of my local grocery stores, so I’ve only tested with spearmint. There are several types of mint. If you substitute with a stronger flavored mint like peppermint, you may want to adjust the amount added to the lemon cucumber water.
Variations
Enjoy the cucumber mint leaves and lemon water as is or change things up with.
- Instead of lemons try grapefruit
- Try Meyer lemons
- Skip the mint and try limes instead of lemons
- Add sliced strawberries - Fruit will soften and doesn’t hold up as well as cucumbers do. Storage may be reduced to 1 day.
- Fresh raspberries
- Try sliced peaches
Tips
- The flavor will become stronger if it sits for about an hour for the flavors to infuse into the water. It can be enjoyed as soon you make it, but if you let it sit for an hour or more this gives the cucumber a chance to infuse into the water.
- If the water is low overnight or for a while the flavor will be concentrated.
- The less water there is in the pitcher, the stronger the flavor.
- The cucumber water tastes better cold.
- I use a 2 quart pitcher which has plenty of room for the water, lemon, and cucumbers.
- Make sure the ingredients stay below the water line.
Instructions
Wash the produce first. Then thinly slice ½ of a cucumber and one medium lemon. Add the slices along with the mint to a large pitcher. I skip the lemon end slices that don’t have any pulp and are just the pith and peel.
Then pour 6 cups of water into a large pitcher over the ingredients. Store in the refrigerator for 1 hour to chill the water and let the flavors infuse into the water.
The water can be enjoyed immediately, but chilling for an hour gives the cucumber more time to infuse into the water.
The water can be refreshed, but if the water starts to become flavorless then it’s time to make a new batch. Once we use up the first batch I’ll add more water to reuse the ingredients again.
Storage
The lemon mint and cucumber water will last about 2 days in the refrigerator. Within those 2 days once the original batch is used, top off the pitcher with more water. For the water to have a stronger flavor it will need time to sit.
If the water becomes flavorless then it’s time for a new batch. I’ll also make a new batch when the mint leaves start to turn brown.
If you want to enjoy it straight away, then add ice. If the ice melts and the water isn’t used up it may dilute the flavor. Otherwise, if you let it sit in the fridge to chill for an hour, there’s no need for ice.
Related recipes
- Carrot banana smoothie
- Arugula smoothie
- Spinach pineapple smoothie
- Pineapple beet smoothie
- Orange carrot ginger smoothie
- Ginger lemon and cucumber water
I hope you enjoy the lemon, mint, and cucumber water. If you did please feel free to rate the recipe and leave a comment.
Recipe
Lemon Mint and Cucumber Water
- Total Time: 5 minutes
- Yield: 6 cups 1x
- Diet: Vegan
Description
Learn how to make refreshing lemon mint and cucumber water for a nice change to plain water. It only takes a few minutes and a few fresh ingredients to whip up a big pitcher.
Ingredients
- 6 cups water
- ½ cucumber, sliced thinly
- 1 medium lemon, sliced thinly
- 12 fresh mint leaves (I use spearmint)
Instructions
- Wash the produce first. Then thinly slice ½ of a cucumber and a lemon.
- Add the slices along with the mint to a large pitcher. I skip the lemon end slices that don’t have any pulp and are just pith and peel.
- Then pour 6 cups of water into a large pitcher.
- Store in the refrigerator for 1 hour to chill and let the flavors infuse into the water.
- Consume within 2 days.
Notes
Within those 2 days once the original batch is used, top off the pitcher with more water.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: beverage
- Method: no bake
- Cuisine: american
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