How to add some zing into your water

Two Infused water recipes for when plain H20 doesn't cut it.

Water makes up 60% of our bodies, so it is safe to say it has a huge effect on how we feel each day!!  

Cucumber Mint Infused Water with Lemon

Yield: 10 to 12 servings

Delicately flavoured Cucumber Mint Infused Water with Lime is a refreshing drink to keep you cool and hydrated all summer long!


  • 1 small cucumber (or half of a medium cucumber), scrubbed & sliced
  • 2 sprigs fresh mint, washed & bruised
  • 1/2 lime, scrubbed & sliced (optional)
  • 10 to 12 cups cool filtered water


Place sliced cucumber, mint sprigs, and lime slices (if using) in a large pitcher. Pour water into the pitcher. Cover and refrigerate for anywhere from 1 to 8 hours (the longer you infuse the water, the stronger the flavour will become). Strain the water into a glass and serve chilled with a slice of cucumber for garnish, if desired.


When making infused water, I prefer to use well-washed, organic ingredients, so as to avoid any potential pesticides infusing into my water.
If your pitcher of water is going to last more than a day, I recommend removing the lime slices after 6 to 8 hours to prevent the water from turning bitter.
In order to enjoy Cucumber Mint Infused Water without the wait, put a few slices of cucumber, a few mint leaves, a thin slice of lime, and a few ice cubes in a bottle or jar. Fill the bottle/jar with water, seal, shake, and enjoy immediately.

Veggie Water

Yields 10-12 servings


  • 2-3 celery stalks
  • 1/2 sliced cucumber
  • small handful of fresh parsley leaves
  • 4-5 mint leaves
  • 1 sliced lime
  • 2 gallons of water
  • crushed ice


  • Fill large drink dispenser with 1/3 full of ice
  • Wash all of your ingredients thoroughly before placing in container.
  • Fill with water


Once assembled, allow water to rest for at least 1/2 hour before serving to allow the flavours to mingle. The longer it rests the stronger the flavour.


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