Natural Mineral Recipe

Chill and prepare

Place the bottle of natural mineral water in the refrigerator at least 30 minutes before serving. If making immediately, fill a pitcher with cold tap water and add 6 ice cubes to chill the water for 5 minutes, then discard the melted portion so the water stays cold and balanced.

Pour 1 liter of chilled natural mineral water into a 1.25–1.5 liter pitcher. Keep gently chilled in the refrigerator or over a small ice bed; do not shake or stir vigorously to preserve the natural carbonation (if present).

Thinly slice half a lemon and half a lime crosswise into 2–3 slices each. Gently clap the mint sprigs between your palms once to release aroma (do not bruise heavily). Add the lemon and lime slices and the mint sprigs to the pitcher with the chilled mineral water.

Lightly muddle one or two of the citrus slices against the side of the pitcher with the back of a wooden spoon for 3–4 seconds if you want a touch more citrus flavor; avoid over-muddling which will make the water cloudy.

If using cucumber: cut roughly 3–4 thin slices from 1/4 of a cucumber and add them to the pitcher for a clean, cooling note.

If using orange blossom water: add 1 teaspoon to the pitcher and stir gently once with a long spoon to distribute — orange blossom is potent, so use sparingly.

If using honey or agave: dissolve 1 teaspoon in 1 tablespoon of warm water, cool briefly, then stir into the pitcher until incorporated. This creates a lightly sweetened mineral water option.

If using salt: add a pinch (about 1/4 tsp) of fine sea salt to enhance minerality; stir gently to dissolve.

Fill each serving glass with 1–2 ice cubes. Pour mineral water into glasses ensuring each receives some citrus slices and a mint sprig for aroma.

Garnish each glass with an additional mint sprig and a lemon or lime wheel on the rim, if desired. Serve immediately while chilled.

Leftover infused mineral water can be kept covered in the refrigerator for up to 24 hours; discard citrus after 24 hours to avoid bitterness.