Lifewater Recipe

Measure water

Pour 4 cups of cold filtered water into a 1‑liter pitcher or large jar.

Prepare citrus

Thinly slice 1/2 fresh lemon and 1/2 fresh lime. Remove any seeds. Add the slices to the pitcher.

Prepare cucumber

Optional: If you want cucumber in your Lifewater, slice a few thin rounds from half of a small/medium cucumber (about 6–8 slices). Gently bruise the slices with the flat side of a knife to release more flavor and add them to the pitcher. (If you prefer no cucumber, skip this step.)

Prepare strawberries

Hull and thinly slice 3 fresh strawberries (or halve if small). Add them to the pitcher to give a light natural sweetness and pink tint.

Prepare mint

Gently clap 6 fresh mint leaves between your palms to release essential oils, then add them to the pitcher. Tuck some leaves under slices for better infusion.

Season and sweeten

If desired, stir in 1 teaspoon honey until dissolved (you can warm the honey briefly to help dissolve, then cool), and add a pinch (1/8 tsp) of sea salt to enhance minerals and flavor. Both are optional; omit for a plain infused water.

Infuse

Stir the mixture gently to combine. Seal the pitcher or cover with plastic wrap and refrigerate for at least 45 minutes to 1 hour to allow flavors to infuse; for stronger flavor refrigerate up to 4 hours. For fastest serving, let sit 10–15 minutes at room temperature, then use.

Serve

When ready to serve, add 1 cup of ice cubes to the pitcher or to individual glasses. Pour the Lifewater into glasses, using a slotted spoon or strainer to hold back large fruit pieces if you prefer. Garnish each glass with an extra mint sprig or a thin lemon wheel.

Storage

Store leftover Lifewater covered in the refrigerator for up to 48 hours. After 48 hours the fruit and herbs will degrade and flavor will lessen; strain out solids before storing if you prefer clearer water.