That summer, it happened to be very hot in Berlin, Germany. To stay ‘alive’ and energized everyone had to drink a lot of water.
It was not a problem – beverage stations were at every corner. For me, the problem was what to choose. O, my… besides recognizable soft drinks, lemonades and juices, misted bottles of water with bright speckles of fruits, berries and herbs hypnotized me. I wanted them all: with raspberries and strawberries, kiwi and watermelon, lemon-lime slices and grapefruit, thyme and mint, rosemary and ‘idon’tknowwhatitis’… Stop. Take a deep breath. You need just one bottle of water. Choose by…??? Color, yes, choose by color. Green is so refreshing and reviving – it is ideal for this hot day. So, the winner is Cucumber Infused Water with Thyme.
Truly, it was my first experience with such an unusual and appealing beverage. And what a pleasant and delicious surprise! It happened to be in a wonderful and charming Berlin few years ago…
Since that time I made many kinds of fruit-berry-vegetable-herb infused water. For me, it is like a jewelry making process – to string the beads and plates creating a gorgeous necklace. Though the lime water still stays my favorite, I really enjoy my new pick – cucumber-and-mint infused water, refreshing, attractive, minimalistic simple and delicious. This is what I need on this hot and humid Chicago day.
Put the cucumber and mint leaves in a pitcher. Fill the pitcher with some ice, and then with water. You can use just water, but ice smashes the mint and cucumber infusing more flavor. Let it stay in a refrigerator overnight.
Cucumber-Mint Infused Water
- 1/2 cucumber, sliced into rounds or strips (peeled or unpeeled)
- 10-12 mint leaves
Put the cucumber and mint leaves in a pitcher. Fill the pitcher with some ice, and then with water. Let it stay in a refrigerator overnight.
Recipe NotesYou can use just water, but ice smashes the mint and cucumber infusing more flavor.
Cook with pleasure and enjoy the world!