Cucumber, Lemon, Mint and Ginger Infused Water – Easy Recipe

Written by Loredana Arion in Drinks, Healthy & Fit

Glass pitcher and tumbler of infused water with mint leaves and slices of cucumber, lemon and ginger

I love lemon water, but at some point I thought I’d try something a little more… sophisticated. And that’s how this cucumber, lemon, mint and ginger infused water came about. Sophisticated is, of course, a bit of a stretch: the hardest part is waiting while it sits in the fridge. 🙂

I let the flavors infuse in the fridge, and the drink was lovely after a workout. I’m trying to drink more water, though I admit I don’t manage it every day. This combination made a welcome change from my usual lemon water.

It’s a lightly flavored drink with no added sugar, made by infusing the ingredients in water. You’ll find the quantities and full instructions in the recipe card below; here are a few useful notes on flavor, choosing your ingredients and storage.

Why Try This Recipe?

First of all, you don’t need a blender, a juicer or a separately prepared syrup. Ordinary kitchen utensils are enough, and the hands-on preparation is quick. Most of the time is spent waiting for the water to infuse in the fridge, without needing your attention.

The combination also adds flavor without turning the water into a pulpy juice. If you enjoy light drinks and aren’t looking for the sweetness of sweetened lemonade, it’s worth a try. It still tastes like water, with fresh citrus and mint notes and a hint of ginger.

What Does It Taste Like?

Cucumber brings a mild, fresh vegetable flavor, while lemon adds a citrus note. Since the lemon is sliced rather than squeezed, don’t expect the same sharpness as lemonade made with plenty of lemon juice. The texture is different too: this isn’t meant to be a thick or frothy drink.

Mint adds fragrance, while ginger brings a slightly spicy note. The intensity depends on how fresh the ingredients are, how thinly they’re sliced and the size of the piece of ginger.

No two lemons are exactly alike, either. Some have thicker peel, others are more fragrant, and those differences matter when they’re left in water. A delicate flavor is exactly what you’d expect from an infusion; it doesn’t need to taste like juice for the recipe to work.

Helpful Tips

Choose a clean container that fits in your fridge and has enough room for both the water and the solid ingredients. A bottle’s stated capacity doesn’t necessarily leave space for slices and leaves. Filled right to the top, it becomes awkward to carry and pour from.

Check the opening, too. A narrow-necked bottle might look lovely, but it’s harder to fill and clean once the water has infused. A pitcher with a lid or a roomy food-safe jar is more practical if you want to remove the ingredients without fishing around with improvised utensils.

Wash the produce under running water before slicing, including anything you’re going to peel. Don’t use dish soap to wash fruit and vegetables. Choose leaves in good condition and remove any damaged parts; refrigeration doesn’t replace careful preparation.

If you’d rather not have mint leaves or little pieces of ginger in your glass, strain the water before serving.

Infusing and Storing

I left the water in the fridge for 24 hours, then served it cold. If you prefer a milder flavor, you can remove the lemon slices earlier, as the peel can make the water taste bitter.

Keep the pitcher covered in the fridge and serve the water once it has finished infusing, rather than leaving it for another day with the ingredients still in it.

Frequently Asked Questions

Why can lemon water taste bitter?

Prolonged contact with citrus peel can make the water bitter. It’s a matter of flavor, rather than a sign that you haven’t added enough water. For a longer infusion, you can remove the lemon earlier.

Is this the same as lemonade?

It doesn’t have the same concentration of juice or the sweetness of sweetened lemonade. The ingredients infuse the water, giving it a delicate flavor. If you’re looking for a stronger citrus taste, the lemonade recipe below is closer to what you have in mind.

More Drink Recipes to Try

If you enjoy citrus and mint, there are a few more combinations on the blog to try. Some are light and fluid, while others have a creamier smoothie texture, depending on what you feel like drinking.

Two-Ingredient Juice Recipes: three separate combinations featuring beet and grapefruit, apple and carrot, or orange and lemon. Try these when you want freshly extracted juice with a more concentrated flavor than infused water.

Mint Lemonade with Orange and Lime: made with freshly squeezed juice and citrus slices, without a blender. It contains brown sugar and has a stronger flavor than this infused water.

Grapefruit Smoothie with Avocado and Kiwi: another combination of citrus and mint, with avocado adding body. A good choice if you enjoy grapefruit’s slightly bitter flavor and a drink that keeps the fruit pulp.

Cucumber, Lemon, Mint and Ginger Infused Water – Easy Recipe

Recipe by Loredana Arion

Servings

glasses

Prep time

minutes

Calories per glass

kcal

Infusing time

hours

A lightly flavored, refreshing drink with no added sugar, made by infusing the ingredients in cold water.

Ingredients

1 liter still water
4 slices cucumber
2 slices lemon
10 mint leaves
1 small piece fresh ginger, sliced

Directions

Wash the ingredients under running water and prepare a clean, food-safe container large enough to hold them.
Slice the cucumber and lemon. Peel the ginger as needed and slice it.
Place the cucumber, lemon, mint leaves and ginger in the container.
Pour in the still water, cover the container and refrigerate for 24 hours.
Strain, if desired, and serve cold.