Lemon-Ginger-Cucumber & Mint Water

Infused water is as easy as simply!





Vessel Add-Ins
Infusion Water Bottle
1½” (4 cm) piece of cucumber, sliced, halved
2 slices lemon, cut in half
3 thin slices peeled ginger
1 fresh mint sprig 
Quick Stir Pitcher
2” (5 cm) piece of cucumber, sliced, halved
½ lemon, sliced
2 tbsp (30 mL) thinly sliced peeled ginger
3 sprigs fresh mint 
Family-Size Quick Stir Pitcher
4” (10 cm) piece of cucumber, sliced, halved
1 lemon, sliced, 
¼ cup (50 mL) thinly sliced peeled ginger
6 sprigs fresh mint 



  1. Add ingredients to Infusion Water Bottle, fill with water or chilled seltzer water and ice. If using the Quick Stir Pitcher, plunge gently until well mixed. For best results, refrigerate and infuse for at least 20 minutes before serving.  


  • 1  servings

Cook's Tips:

The longer your water infuses, the more flavorful it will be. Some fruits or herbs will infuse more quickly than others. Citrus releases flavor quickly, and herbs can take a little longer. Also, some berries will release color into the water. 

For enhanced flavors, let water sit at room temperature to infuse.
You can peel the rind off of citrus to lessen bitterness.

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