Cucumber Water Recipe

Make simple cucumber syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer, about 3–4 minutes.

Add 1 cup peeled, chopped fresh cucumber to the saucepan. Reduce heat to low and simmer gently for 6–8 minutes, stirring occasionally, until the cucumber has softened and the syrup is fragrant and lightly green-tinted.

Remove the pan from heat and let the syrup steep with the cucumber for 15 minutes to intensify flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof bowl or jar, pressing on the solids to extract as much liquid as possible. Discard (or reserve) the solids for another use.

Stir in 1 tablespoon fresh lime juice to brighten the syrup. Let it cool to room temperature, then refrigerate until chilled. Syrup will keep in the refrigerator for up to 7 days.

In a pitcher, combine 4 cups chilled still water and 1/2 cup chilled cucumber syrup. Stir gently to combine and taste. Adjust sweetness by adding up to 2 more tablespoons syrup if desired, or dilute with more water if too sweet.

Add 1 cup thinly sliced fresh cucumber to the pitcher for infusion and visual appeal. If you prefer a stronger cucumber flavor, lightly muddle a few slices against the side of the pitcher with the back of a spoon before adding the rest.

Add ice to the pitcher or to individual glasses as desired. Allow the mixture to sit in the refrigerator for at least 30 minutes to let flavors meld; for best flavor, chill 1–2 hours.

To serve, pour into glasses over ice, garnish each glass with a few cucumber slices and a sprig of fresh mint if using. Stir briefly before serving. Re-stir the pitcher between pours to redistribute syrup and cucumber.

Storage: Keep any leftover cucumber water refrigerated and consume within 48 hours for best freshness. Remove cucumber slices after 24 hours to prevent bitterness.