Lemon Cucumber Detox Water
This Lemon Cucumber Detox Water is the kind of drink that makes staying hydrated feel genuinely enjoyable. Crisp cucumber slices and bright lemon rounds infuse cold water with a clean, subtly flavored taste that's refreshing from the very first sip. Add a few sprigs of fresh mint and you've got a beautiful, naturally low-calorie drink that's perfect for everyday hydration, entertaining, or meal prep — ready in just minutes with zero cooking required.
Equipment
- Large glass pitcher At least 8-cup capacity; a pitcher with a built-in infuser insert is ideal
- Sharp chef's knife For slicing lemon and cucumber thinly
- Cutting board
- Mandoline slicer (optional) Great for thin, uniform cucumber and lemon slices
- Measuring cups
- Long stirring spoon Or wooden spoon for gently combining ingredients
Ingredients
- 1 large lemon thinly sliced into rounds, seeds removed; use organic if possible
- 1 medium cucumber thinly sliced into rounds; peeled or unpeeled
- 6 cups cold water about 1.4 liters; filtered water recommended for best flavor
- fresh mint sprigs (optional) 4–6 sprigs, lightly crushed before adding
- ice cubes as needed, for serving and keeping water cold during infusion
Instructions
- Rinse the lemon and cucumber under cold running water, scrubbing the lemon skin gently with your fingers or a produce brush. Pat both dry with a clean towel before slicing.
- Using a sharp knife or mandoline slicer, cut the lemon crosswise into thin round slices about ¼ inch thick. Remove any seeds to prevent bitterness.
- Trim both ends off the cucumber, then slice it crosswise into thin rounds about ¼ inch thick. Peel first for a milder flavor, or leave the skin on for added color and nutrients.
- Rinse 4–6 mint sprigs under cold water and lightly crush them between your palms to release their essential oils before adding to the pitcher.
- Add a handful of ice cubes to the bottom of a large pitcher, then layer in the cucumber slices, lemon slices, and mint sprigs. Pour 6 cups of cold water over everything slowly.
- Stir gently, then cover and refrigerate for at least 1–2 hours for a light flavor, or overnight (up to 8 hours) for a stronger, more pronounced taste.
- Pour the infused water into ice-filled glasses, leaving the fruit slices in the pitcher. Garnish with a fresh lemon slice or mint sprig if desired and enjoy cold.
Notes
- Use organic lemons when possible — since you're using the whole slice including the peel, organic means no wax coating or pesticide residue in your water.
- Slice everything as thin as possible for the best flavor infusion and most beautiful presentation. A mandoline slicer makes this much easier.
- Always crush the mint sprigs lightly between your palms before adding them — this releases the essential oils and gives you a noticeably stronger mint flavor.
- Remove the lemon slices after about 8 hours to prevent the water from turning bitter. Cucumber slices can stay in a bit longer without any issues.
- For a sparkling version, swap still cold water for chilled sparkling water just before serving — don't add it during the infusing stage.
- You can refill the pitcher once with fresh cold water for a lighter second batch. After that, discard the fruit and start fresh.
- Store covered in the refrigerator for up to 3 days. The flavor will continue to develop over time, so taste and adjust as needed.
- To boost flavor, try adding 4–5 thin slices of fresh ginger for a warming kick, a handful of sliced strawberries for sweetness, or a few basil leaves for an herbal twist.
- For best results, use filtered or cold tap water — the cleaner the water, the cleaner and crisper the final flavor will be.
- Do not freeze the finished infused water; the cucumber and lemon will turn mushy when thawed. Use fresh ice cubes in each glass instead.
Nutrition
Serving: 1CupCalories: 8kcalCarbohydrates: 2gSodium: 5mgPotassium: 40mgSugar: 1gVitamin A: 1IUVitamin C: 8mgCalcium: 1mgIron: 1mg
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