Detox Cucumber Lemon Water

I never paid much attention to plain water until I noticed my kids turning down sugary drinks for the fancy cucumber water at our local cafe. Growing up, water was just… water. My mom would sometimes add a lemon wedge, but that was as fancy as it got.

Turns out, making cucumber lemon water at home is one of the easiest ways to get your family drinking more water throughout the day. It doesn’t need any special equipment or skills – just a few simple ingredients and a pitcher. And unlike those store-bought flavored waters, you know exactly what’s in it.

What Kind of Cucumber Should I Use?

For infused water, English cucumbers (also called hothouse cucumbers) are often the best choice since they have thinner skin and fewer seeds than regular cucumbers. Regular garden cucumbers will work just fine too – just make sure to wash them well since their skin is usually waxed at the grocery store. If you’re using a regular cucumber and find the skin too bitter, you can always peel it before slicing. The key is picking a cucumber that’s firm and bright green, avoiding any that feel soft or have yellow spots. For the freshest taste, try to choose cucumbers that are on the smaller side since they tend to be less watery and have a cleaner flavor.

Options for Substitutions

This refreshing drink is super adaptable and you can play around with the ingredients:

• Cucumber: If you’re out of regular cucumbers, English cucumbers work great too. You could also swap cucumber with melon slices for a different twist – honeydew or cantaloupe both work well.
• Lemon: Lime makes an excellent substitute for lemon, or try orange slices for a sweeter taste. You can even mix different citrus fruits together!
• Fresh mint: No mint? Try using basil for a different but equally good flavor. You could also use other herbs like rosemary or thyme, or skip the herbs altogether – the drink will still taste great.
• Water: Regular tap water works fine, but you can also use sparkling water for a bubbly version. Just add the sparkling water right before serving to keep the fizz.

Watch Out for These Mistakes While Making

The biggest mistake when making cucumber lemon water is using warm or room temperature water, which can make your cucumbers and lemons release bitter compounds – always start with cold water and plenty of ice to keep the flavors crisp and refreshing.

Another common error is slicing the cucumber and lemon too thick, which prevents them from properly releasing their flavors into the water – aim for thin, almost transparent slices that will give you maximum flavor infusion.

Many people make the mistake of leaving the fruit and vegetables in the water for too long (over 4 hours), which can lead to a bitter taste and mushy ingredients – instead, strain out the produce after 2-4 hours and refill with fresh water if desired.

For the best-tasting infused water, gently press (don’t crush) the cucumber, lemon, and mint with a wooden spoon before adding them to the water, as this helps release their natural oils and flavors more effectively.

What to Serve With Cucumber Lemon Water?

This refreshing drink pairs perfectly with light summer meals and snacks that won’t overpower its subtle flavors. Try serving it alongside a Mediterranean-style lunch of hummus, pita bread, and fresh vegetables, or with a light breakfast of avocado toast and fruit. For outdoor gatherings, I like to offer cucumber lemon water with grilled chicken salads or simple sandwiches – it’s especially nice with turkey or chicken wraps that have crisp vegetables inside. If you’re serving it at brunch, it goes really well with egg dishes like quiche or frittatas.

Storage Instructions

Keep Fresh: Your cucumber lemon water stays fresh and tasty in the refrigerator for up to 24 hours. After that, the cucumber and lemon slices might start making the water a bit bitter. I recommend enjoying it within a day for the best, most refreshing taste.

Prep Ahead: Want to have this ready to go? Slice your cucumbers and lemons ahead of time and store them separately in airtight containers in the fridge for up to 3 days. When you’re ready for a fresh batch, just add them to your water and you’re good to go!

Strain: If you won’t finish the water within 24 hours, simply strain out the fruit and herbs. The plain water will keep well in the fridge for several days, though it won’t have that same fresh-infused taste.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	60-1440 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 30-40
• Protein: 1-2 g
• Fat: 0 g
• Carbohydrates: 8-10 g

Ingredients

• 2 to 3 sprigs fresh mint (gently bruised to release essential oils)
• 1 large lemon (thinly sliced, preferably organic)
• 1 medium cucumber (thinly sliced using a mandoline for even pieces)
• 8 cups water (filtered for best taste)

Step 1: Prepare the Ingredients

Begin by washing and drying the cucumber and lemon thoroughly to ensure they are clean.

Once cleaned, thinly slice both the cucumber and lemon.

Add the slices to a large pitcher, making sure they are evenly distributed to maximize the infusion process.

Step 2: Add Water and Chill

Fill the pitcher with fresh, cold water.

Place the pitcher in the refrigerator and allow it to chill for at least one hour, but you can leave it to infuse for up to 24 hours for a more robust flavor.

While making and serving the lemon-cucumber water immediately is an option, allowing the water to infuse for around 12 hours tends to offer the best flavor balance.

Step 3: Serve the Infused Water

When ready to serve, pour the cucumber and lemon-infused water over a glass filled with crushed ice.

For an elegant touch, use some of the cucumber and lemon slices from the pitcher as a garnish, or add fresh slices to the top of each glass.

Enjoy the refreshing taste and subtle flavors of your homemade infused water!