Mistakes Everyone Makes When Infusing Water

Ingredients

• 2 liters Filtered Water (cold, preferably filtered or distilled)
• 1 large Lemon (peeled, sliced into thin rounds; remove rind to avoid bitterness)
• 0.5 large Cucumber (washed, sliced into thin rounds)
• 10 leaves Fresh Mint Leaves (washed; gently bruised to release aroma)
• 1 cup Ice Cubes (optional, for serving)

Instructions

1. Gather Ingredients & Equipment

   Collect filtered water, lemon, cucumber, fresh mint, ice (if using), and all listed equipment.

   Time: PT5M

2. Wash Produce

   Rinse lemon, cucumber, and mint leaves under cold running water. Pat dry with a clean towel.

   Time: PT5M

3. Prepare Lemon

   Peel the lemon, discarding the rind, then slice the flesh into thin rounds (about ¼‑inch thick).

   Time: PT5M

4. Slice Cucumber

   Cut the cucumber into thin rounds similar in thickness to the lemon slices.

   Time: PT3M

5. Add Water to Pitcher

   Pour 2 liters of cold filtered water into the large pitcher.

   Time: PT1M

6. Combine Ingredients

   Add the lemon slices, cucumber rounds, and mint leaves to the water. Gently stir to distribute.

   Time: PT1M

7. Refrigerate to Infuse

   Cover the pitcher and place it in the refrigerator. Let the mixture steep for 2–4 hours; 3 hours yields a balanced flavor.

   Time: PT3H

   Temperature: 4°C

8. Remove Fruit & Herbs

   After the infusion period, use a fine mesh strainer to remove the lemon, cucumber, and mint from the water.

   Time: PT2M

9. Serve

   Pour the infused water into glasses over ice cubes (if desired) and enjoy immediately.

   Time: PT2M

10. Clean Up

    Wash the pitcher, knife, cutting board, and strainer. Dry and store for next use.

    Time: PT10M

Nutrition Facts

Calories

10

Protein

0 g

Carbohydrates

2 g

Fat

0 g

Fiber

0 g