Infused Water Recipe with Lemon, Mint and Cucumber

Why Drink Infused Water?

I’ve been reading about the health benefits of Infused Water. And this trend seems to be gaining in popularity. This infused water recipe is very basic, but it’s a good starting point to experiment and create your own recipes.







Infusing water with lemons is a great way to detoxify. Since the human body is made up of 70% water, it is beneficial to drink plenty of water for optimum health.

See Also: Harvard Health: The Importance of Staying Hydrated

Drinking infused water is also a great way to get out of the habit of drinking sodas. And people have gotten creative by including other fruits like strawberries, oranges and watermelon.

Lemons and limes are basic ingredients in detoxifying the body, and cucumbers are great for the complexion and an overall tonic for wellness.

The Basics of Infusion

Very simple. Slice fruits and add them to a pitcher of water.

Of course, you can get creative by adding combinations of fruits, herbs and teas to make your own infused water recipe.

A Favorite Infused Water Recipe

Here’s an infused water recipe that has become a favorite of mine.

It consists of equal parts of lemon, lime and cucumber slices.

I use a Crate and Barrel 66oz Infusion Pitcher (shown above).

My Infused Water Recipe

1

Ingredients

  • 1/2 Lemon
  • 12 Mint Leaves
  • 1/3 Cucumber

2

Instructions

  1. Wash lemon, mint leaves and cucumber with soap and water.
  2. Cut lemon in half, and cut into slices or wedges.
  3. Cut 1/3 cucumber into slices. Then peel the skin (I peel them partially).
  4. Add the 12 mint leaves.
  5. Place lemon, mint and cucumber pieces into a pitcher.
  6. Fill with purified water.
  7. Refrigerate and serve later.

3

Additional Tips

  • I use an Infusion Pitcher which I purchased from Crate and Barrel. I don’t know if mine is still available, but there are many on many infusion pitchers on Amazon.
  • Pictured to the right is the Crate and Barrel Airtight White 66oz Pitcher with Infuser.
  • Using an Infusion Pitcher separates the ingredients from the wa
  • ter. It’s not needed but it help when replenishing ingredients, and it’s easier to pour water over the fruits.

  • I refrigerate a newly made pitcher of infused water for at least 20 minutes before serving.

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Carlos Rull

Carlos Rull is a musician living in the San Diego area. His interests include Yoga, Eastern Philosophy, Zen Buddhism, and Gardening. He plays drums, piano, and composes New Age & Ambient music, and his albums are available on iTunes and Amazon.com.

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