Cucumber Water
Carmen Dongo published this recipe on americastestkitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Naomi on SeeMeCook
A refreshing infused water made by muddling thinly sliced cucumber to extract its clean, vegetal flavor, then chilling and diluting it with water. Reserve some cucumber for an attractive garnish in the glass.
- Time
- 65 minutes
- Equipment
- No cooking needed
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 1.89 kg
Weights are estimates. Together, the ingredients weigh about 2.24 kg before cooking, which is about 320 g per serving.
Steps
Combine 1 cup of the water and three-quarters of the thinly sliced cucumber in an 8-cup liquid measuring cup or a large bowl.
Using a potato masher or muddler, muddle the cucumber for about 30 seconds, until it is broken down and all of its juice has been expressed.
Stir in 3 cups of the remaining water.
Cover the container and refrigerate for 30 minutes to 1 hour, until the cucumber flavor has melded into the water and the mixture is thoroughly chilled.
Strain the infused water into a pitcher, pressing firmly on the cucumber solids to extract as much liquid as possible. Discard the solids.
Stir in the remaining 4 cups of water.
Garnish with the reserved cucumber slices. Serve in glasses filled with ice.
Notes
For ideal flavor, serve the infused water on the day it is prepared. It may be stored in the refrigerator for up to 1 day; add the cucumber garnish just before serving. Any kind of cucumber works well.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 7
- Protein
- 0 g
- Carbs
- 2 g
- Fat
- 0 g
- Fiber
- 0 g
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook