Best Cucumber Water Recipes

CUCUMBER-INFUSED WATER

Steps:

• Place 1 thinly sliced English cucumber in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the cucumber to infuse. Stir well and strain, discarding the cucumber. For serving, add fresh cucumber slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

REFRESHING LEMON & CUCUMBER WATER

Steps:

• Place all the ingredients into a pitcher and serve!
• For a stronger taste, let the water sit in your refrigerator for an hour prior to serving.

CITRUS AND CUCUMBER INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours.

SIMPLE AND EASY CUCUMBER WATER

Steps:

• Remove strips of cucumber skin, creating 1/2-inch-wide alternating bands of peeled and bare cucumber. Trim and discard ends. Halve cucumber lengthwise; cut into 1/2-inch slices. Combine cucumber and water in large pitcher; steep for 1 hour, and serve over ice.

STRAWBERRY-CUCUMBER WATER

Steps:

• Place 8 ounces stemmed and thinly sliced strawberries and 1/2 thinly sliced English cucumber in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh strawberries and cucumber slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

CUCUMBER-MINT WATER

Steps:

• Blend the cucumbers, sugar, lemon juice, mint, salt and 4 cups cold water in a blender until as smooth as possible (a fair amount of solids will remain). (If all the ingredients do not fit in your blender, use half the water to puree, transfer the puree to a larger container, then stir in the remaining water.) Refrigerate to chill, at least 1 hour.
• Before serving, strain the cucumber-mint water through a fine strainer. Use the bottom of a ladle or wooden spoon to help push the liquid through the mesh. Discard the solids. Serve over ice. Add gin or vodka to taste if using.

CUCUMBER AND ROSEMARY SPA WATER

Steps:

• Put the cucumber and rosemary in a pitcher.
• Fill the pitcher with water and refrigerate for at least 24 hours before serving.
• Top-off the water in the pitcher as you drink it. Will keep for up to 3 days.

FISH WITH CURRIED CUCUMBER TOMATO WATER AND TOMATO HERB SALAD

Steps:

• Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.
• Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.
• If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.
• Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.
• Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.
• Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
• Put oven rack in middle position and preheat oven to 500°F.
• Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.
• Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.
• Serve tomato herb salad on top of fish.

CUCUMBER ORANGE WATER

Steps:

• Combine all ingredients in a large pitcher. Cover and chill in the refrigerator for at least 30 minutes. Serve.

CUCUMBER AND LEMON VERBENA WATER

Steps:

• Put the cucumber slices in the bottom of a large pitcher. Gently roll the lemon verbena sprigs back and forth a few times in your hands to release the scent, then add them to the pitcher along with the water. Cover and refrigerate for at least 30 minutes before serving.

COOL CUCUMBER AND MINT WATER

Steps:

• Combine all ingredients in a large pitcher and keep cool!

CUCUMBER LEMON ORANGE ICED WATER

Steps:

• 1. Slice cuke and fruit into 1/4 or so inches.
• 2. Put into fresh water, fill with ice. Add sprg of fresh mint if you wish.

CUCUMBER MELON WATER

Steps:

• 1. place cucumber and melons in a glass pitcher and add water. refrigerate for 2 hours, then serve over ice. garnish with melon balls skewered on a swizzle stick.

SOUTH BEACH CUCUMBER WATER

Steps:

• Place cucumber slices in a large pitcher. Add water and ice cubes and stir.
• Pour into glasses filled with ice and enjoy!
• Garnish each glass with cucumber slices - optional of course!

CUCUMBER WATER RECIPE

Steps:

• In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
• Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes, 6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.

ORANGE LEMON CUCUMBER & MINT INFUSED WATER RECIPE - (4.3/5)

Steps:

• Put oranges, lemon and cucumber in the water pitcher. Using a long spoon, gently mash fruits/veggies; this will release more flavor. Take the mint, and gently mash it to release the natural oils; add to the pitcher. Add water to the pitcher, and stir to begin the infusion process. Drink/serve immediately, or store in the refrigerator for up to 2 days.

BEST CUCUMBER WATER

Steps:

• 1. Add all ingredients together in a large pitcher. Chill over night. DRINK! (dispose of left over water after about 2 days.)

FEGGOUS SALAD RECIPE - ARMENIAN CUCUMBER SALAD WITH ORANGE FLOWER WATER

Steps:

• Cut the ends off the feggous, and grate them into fine strands. Mix in the sugar, lemon juice, orange flower water and salt.
• Leave the salad to stand at least 10 minutes to macerate, or cover and chill.
• The salad should be served in individual bowls with the juices.

CUCUMBER-LEMON WATER WITH PARSLEY

Steps:

• Rinse cucumber and peel. Place peel in a large pitcher or bowl. Reserve remainder of cucumber for another use. Rinse lemon, cut in half and juice. Add lemon halves to the pitcher. Reserve juice for another use. Rinse parsley sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir. Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as cucumber and lemon appear fresh. Add more water to continue infusing if you’d like. Strain water before serving if desired.

CUCUMBER WITH ORANGE FLOWER WATER

Steps:

• Peel the cucumbers, cut in half, remove the seeds then grate.
• Mix all the other ingredients in a bowl. Toss in the cucumber & chill until ready to serve.