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With cooling cucumber, the tang of lemon, sweet strawberry and invigorating mint, this infused water is the perfect refreshment for hot summer days!
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Full of bright yet subtle flavours that create a delicious medley of cool and tangy with a touch of sweet, this delightful infused water tastes like a fresh summer day.
With no added sugar and all-natural ingredients, it's a healthy and delicious way to flavour water. Additionally, it makes drinking water taste great and feel luxurious, which can encourage increased water intake and help you stay well-hydrated.
Is Infused Lemon Water with Strawberry, Cucumber & Mint Healthy?
Strawberry, lemon, cucumber, and mint offer a variety of nutrients. Infusing them in water is a nutritious way to add a burst of natural flavour to plain old water.
Health Benefits
Hydrating. This infused water is a delicious and refreshing way to increase water intake and stay hydrated. It's also a healthy way to make flavoured water with natural ingredients that add nutritional value.
Supports digestion and detoxification. Cucumber and mint can enhance the digestion and detoxification support that lemon water provides. Mint is soothing to the digestive tract, while cucumber is rich in enzymes and offers an alkalizing effect.
Antioxidant-rich. Strawberries, mint, cucumber and lemon all offer a variety of antioxidants, including anthocyanins, flavonoids, polyphenols and quercetin.
Skin-loving. Aside from being a delicious way to stay hydrated, this infused water is a great source of skin-loving nutrients, including vitamins A, C, folate, riboflavin, and thiamine, as well as antioxidants.
Seasonal Benefits
Spring is one of the best times to support our digestive and detoxification systems with sour foods, such as lemons and strawberries, along with green foods like cucumbers and mint.
Summer is the perfect time to stay hydrated with this delicious infused water. Whether homegrown or market fresh, this infused water is also a great way to utilize seasonal herbs and produce.
How to Make Infused Lemon Water with Strawberry, Cucumber & Mint
Making this infused water is quick and simple, only requiring about 5 minutes of hands-on time. It can also be enjoyed after a few minutes of infusing or refrigerated for a longer infusion.
What You Will Need
Equipment
- Juice pitcher or jar that holds at least 1 quart. If serving a large party or a big family, you can toggle the switch in the recipe card to double or triple the recipe.
Ingredients
- Filtered Water for the purest flavour and to reduce exposure to toxins. You can also use sparkling spring water for an extra special touch.
- Lemon offers a tangy, citrusy flavour.
- Cucumber adds a cool and refreshing flavour.
- Strawberries add a touch of natural sweetness with a hint of tartness.
- Fresh mint provides a cooling and refreshing twist that complements and mingles with the other flavours.
- Ice (optional) makes it cold and extra refreshing on hot days. It can also be enjoyed without ice for better digestion.
Step 1: Slice & Chop
Cut the lemon and cucumber into thin slices. For a more elegant touch, you can use a peeler to slice the cucumber longways. However, I find it quickest and easiest to simply slice the cucumber into rounds.
If the lemons are extra seedy or you are making this for kids to enjoy as well, you can deseed the lemon slices.
For the strawberries, you can either use fresh or frozen. If using fresh, you can slice them in half or use them whole.
Step 2: Infuse
First, layer the sliced lemon and cucumber in a pitcher or jar. Then, add the strawberries and mint. You can add ice at this point or pour the infused water over ice afterwards.
Next, pour in the filtered water and let it infuse for at least 2 to 5 minutes before enjoying.
For a longer infusion, it can be sealed and stored in the refrigerator for up to 2 hours. If you want to store the water longer, strain out the fruit and keep it well-sealed and refrigerated for up to 2 days.
Step 3: Garnish
If serving this at a brunch, lunch or dinner party, you can add an extra garnish of mint to the top of the pitcher.
Or pour the infused water into glasses and garnish with extra slices of lemon, cucumber and a sprig of mint.
To make the fruit go further, you can continue to top up the water as you drink. However, it's best to discard the fruit after 2 hours.
My Top Tips
- Use frozen strawberries for an extra cold and refreshing summer drink.
- Less is more when it comes to the strawberries. I find that they can overpower the flavour of this infused water, so I typically keep them to a minimum and load it up with larger quantities of lemon and cucumber.
- Use organic produce to reduce exposure to harmful pesticides and herbicides. Lemons are often waxed, so organic is the best choice, especially when using the rind. Strawberries are typically high on EWG's Dirty Dozen list, so it's best to use homegrown, organic or pick them from a pesticide-free farm.
Substitutions & Variations
Add more or less strawberries, lemon, cucumber or mint if you prefer a stronger or milder flavour. You can also adjust the ratio of the ingredients to your taste.
Fresh strawberries can be used instead of frozen. Just add ice if you like your water cold.
Sparkling water can be used to make a fizzy drink for extra-special occasions or a mocktail-like beverage.
Fresh lemon balm can be used as an alternative if you don't enjoy the taste of mint. It will enhance the lemon flavour while providing similar benefits to mint.
How Long Does Strawberry Lemon Infused Water Last?
I love making a batch of this infused water to keep in the fridge during the dog days of summer. It's great to have on hand during busy days in the garden or for a quick grab-and-go drink.
To store this infused water for longer than 2 hours, simply strain out the fruit, seal the water in an airtight jar, and keep it refrigerated. It can last up to 2 days in the fridge once the fruit has been strained out.
That being said, if the water and fruit have been sitting at room temperature for longer than 2 hours, it is best to discard them both and start with a new batch.
For the best flavour, I find it is best to store infused lemon water in a glass jar or container. It's also ideal to avoid toxins that can leach from plastic.
Recipe Highlights
Easy to make. With just a few minutes of hands-on time and 5 simple ingredients, this infused water is quick and easy to make.
Refreshing and hydrating. With a medley of fresh flavours, this infused water is a refreshing way to stay hydrated on hot summer days.
Suitable for many diets. With just 5 simple ingredients and no added sugar, this recipe is naturally dairy-free, gluten-free and nut-free. It's also suitable for paleo, Whole30 and plant-based diets.
Nutrient-rich. This infused water is a good source of nutrients, including vitamins A, C, folate, potassium and antioxidants.
More Summer Drinks
If you make this Infused Lemon Water with Strawberry, Cucumber and Mint, let me know how it turns out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!
Infused Lemon Water with Strawberry Cucumber & Mint
Print RecipeEquipment
- Juice pitcher (or Quart Jar)
Ingredients
- 1 Lemon (Sliced)
- 1 Baby Cucumber (about ½ cup Sliced)
- 3 - 4 Frozen Strawberries (Sliced or Whole)
- 2 - 3 Sprigs Fresh Mint (plus Extra for Garnishing)
- 2 - 3 cups Filtered Water (or Sparkling Spring Water)
Instructions
- Cut the lemon and cucumber into thin slices. For a more elegant touch, you can use a peeler to slice the cucumber longways. However, I find it quickest and easiest to simply slice the cucumber into rounds.If the lemons are extra seedy or you are making this for kids to enjoy as well, you can deseed the lemon slices.For the strawberries, you can either use fresh or frozen. If using fresh, you can slice them in half or use them whole.
- Layer the sliced lemon and cucumber in a pitcher or jar. Then, add the strawberries and mint. You can add ice at this point or pour the infused water over ice afterwards.Next, pour in the filtered water and let it infuse for at least 2 to 5 minutes before enjoying.For a longer infusion, it can be sealed and stored in the refrigerator for up to 2 hours. If you want to store the water longer, strain out the fruit and keep it well-sealed and refrigerated for up to 2 days.
- If serving this at a brunch, lunch or dinner party, you can add an extra garnish of mint to the top of the pitcher. Or pour the infused water into glasses and garnish with extra slices of lemon, cucumber and a sprig of mint.To make the fruit go further, you can continue to top up the water as you drink. However, it's best to discard the fruit after 2 hours.
Notes
Nutrition
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