Real Recipes From Real Home Cooks ®

cucumber, lavender, and mint infused water

Recipe by
Vallèe du Willamette, OR

From It is very important to use culinary grade lavender. Lavender from florist shops, craft stores, and most nurseries are not for culinary use and contain harmful preservatives and pesticides!

yield serving(s)
prep time 5 Min
method No-Cook or Other

Ingredients For cucumber, lavender, and mint infused water

  • 4 c
    ice cubes
  • 1 md
    cucumber, rinsed and peeled
  • 2 qt
    *cold* water (filtered water, sparkling water, mineral, spring)
  • 2-3 sprig
    fresh mint
  • 1 tsp
    culinary lavender or 1-2 sprigs fresh lavender

How To Make cucumber, lavender, and mint infused water

  • 1
    Note: if you are using an organic cucumber from the farmer's market or your own garden, then it is not necessary to peel it unless you want to. Most cucumbers from grocery stores have food grade wax which makes it necessary to peel them.
  • 2
    Slice the cucumber thinly.
  • 3
    In a large glass pitcher, beverage dispenser, or a clean and rinsed gallon milk jug (or any large pitcher), add the ice cubes, cucumbers, cold water, mint sprigs, and lavender. Stir.
  • 4
    Cover and refrigerate for at least 2 hours or up to 8 hours. The flavors will intensify the longer it sits.

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