If you’ve ever been to a spa and drank their cucumber water, you know how good this drink can be!
Super refreshing, it’s the perfect summer thirst quencher, and it’s so easy to make at home.
If you’d like to increase your water consumption but are not a fan of plain water, cucumber water is exactly what you need!
Infused with sliced cucumbers and further enhanced with lime and fresh mint, this is such a lovely way to make sure you drink enough. And especially in the summer, it’s wonderfully refreshing.
Here’s a look at the ingredients you’ll need to make cucumber-infused water. The detailed measurements are included in the recipe card below.
- Cucumber: I prefer to use English cucumber. Its flesh is dense and flavorful and it’s seedless, which works well in a drink.
- Lime: I like to add a few thin slices of lime to the water for added brightness and a touch of refreshing acidity.
- Mint: Fresh mint leaves are the final touch. They add an additional layer of flavor to the water.
- Water: If your tap water is tasty, by all means, use that! Otherwise, use whatever water you typically use such as filtered water or bottled spring water.
English vs. Regular Cucumber
Although both work in this recipe, I recommend using English cucumbers. These are the elongated cucumbers with ridges on their peel, sold wrapped in plastic to protect that fragile peel.
English cucumbers are dense, less watery, and basically seedless. They are sweeter than regular cucumbers and their peel isn’t bitter.
Regular cucumbers are smaller. They have a smooth, dark peel. They are more watery and their peel can have a mildly bitter taste.
- Sometimes I use sparkling water instead of flat water. If you’d like to try that, it’s a good idea to use only half the amount of water for infusing the cucumbers, then add the remaining water right before serving.
- Lemons are a good substitute for limes.
- Thin orange slices are another good substitute for lime. They create a different flavor profile – sweeter and less acidic.
- I tried using basil leaves instead of mint and found the flavor to be very interesting.
- On occasion, I like to add a small piece of fresh ginger root to the water. Not too much, though – it’s quite potent.
Here’s an overview of the steps needed for making this recipe. The detailed instructions can be found in the recipe card below.
- Your first step is to rinse and dry the cucumber, lime, and mint sprigs. There’s no need to peel the cucumber.
- Now, thinly slice the cucumber and the lime. Slice them crosswise, and aim for ⅛-inch slices. (Photos 1-2).
- Place the cucumber slices, lime slices, and mint in a 1-quart glass pitcher. (Photo 3).
- Add the water and gently stir. You can use a chopstick or the handle of a wooden spoon. (Photo 4).
- Cover and refrigerate the water for about an hour to allow the flavors to infuse and meld.
- Serve chilled, with ice if desired.
Cucumber water tastes best when it’s chilled, so I definitely wouldn’t skip the step of chilling it. However, if you use chilled water in the recipe, you could let the flavors meld for about 20 minutes rather than a full hour.
Yes, absolutely. I prefer English cucumbers because they are denser, less watery, and seedless. They are also sweeter and their peel isn’t bitter. So I feel that they do a better job of flavoring the water. However, regular cucumbers work too.
Initially, an hour is a good timeframe for getting a good flavor, although longer (and up to 24 hours) is better.
After that, you can keep the water in the fridge for a total of up to two days, including the initial infusing time.
There’s no need to peel it, but do make sure to rinse it well before using it.
You can keep the water in the pitcher, covered, and in the fridge for up to two days.
- If you chilled the water, you don’t need to add ice – it will dilute the flavor. But if you enjoy your water ice-cold, by all means, add a couple of ice cubes.
- It’s pretty and festive to serve the water in tall glasses decorated with a slice of lime on the rim and a straw.
- Add a splash of sparkling water to your glass right before drinking.
More Cucumber Recipes
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Refreshing and flavorful, cucumber water is the perfect summer thirst quencher, and it’s so easy to make at home.
Servings: 4 servings
Prevent your screen from going dark
Rinse and dry the cucumber. Slice it thinly, crosswise, into ⅛-inch slices.
Rinse and dry the lime. Slice it thinly, crosswise, into ⅛-inch slices.
Rinse and dry the mint sprigs.
Place the cucumber slices, lime slices, and mint sprigs in a 1-quart water pitcher.
Pour the water on top. Use a chopstick or the handle of a wooden spoon to gently stir.
Cover and refrigerate for one hour.
Serve with ice, if desired. Keep the water in the fridge, covered, for up to two days.
- This recipe doesn’t contain significant amounts of calories, carbohydrates, protein, or fat. The nutrition info below is based on nutritionix.com.
- Cucumber water tastes best when it’s chilled, so I definitely wouldn’t skip the step of chilling it. However, if you use chilled water in the recipe, you could let the flavors meld for about 20 minutes rather than a full hour.
Add Your Own Notes
Nutrition per Serving
Serving: 1cup | Calories: 3kcal | Carbohydrates: 0.5g | Protein: 0.2g | Sodium: 10mg | Fiber: 0.2g | Sugar: 0.4g