Description
Stay refreshed with this hydrating cucumber lemon water recipe. A simple and healthy way to enjoy a burst of flavors while keeping hydrated.
Ingredients
Fine Pink Sea Salt:
1/4 teaspoon
Maple Syrup or Honey (optional):
1/2 teaspoon
Fresh Squeezed Lemon Juice:
1/4 cup (2 ounces)
Lemon:
1 (100 grams), washed and thinly sliced
English Cucumber:
1/2 (100 grams), cut into 1/4 inch slices
Filtered Water:
4 cups (32 ounces)
Instructions
- Add Ingredients: Add all ingredients to a 32-ounce pitcher or jar in the order listed above (starting with sea salt). Stir with a long spoon several times to help dissolve the salt.
- Refrigerate: Put a lid on the jar or cover the pitcher and set it in the refrigerator for at least 40 minutes, up to 24 hours.
- Serve: When ready to drink, pour infused water over ice and garnish the glass with additional lemon and cucumber slices.
Notes
- I find that leaving the additional ingredients in the water can start giving off a bitter flavor after 24 hours.
- Instead, strain the fruit/vegetables out of the water after one day, then keep the infused water in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
