Cucumber Mint Water
by Rebekah Denn, Special to The Seattle Times
Seattle Times staff -- Books for Cooks
We recommend: “Infuse” by Eric Prum and Josh Williams (Clarkson Potter, $25)
What’s special: Refreshing options for infusing flavors into oils, spirits and water, offering recipes from peach bourbon to cold-brewed Vietnamese coffee to chili oil, plus a few meals for the creations to complement. Vibrant photos make this softcover a picturesque browsing option for finds like a cooling cucumber drink that’s tailor-made for summer.
Makes about 4 cups
12 slices of cucumber
4 slices of lime
4 large sprigs of fresh mint
28 ounces of water
- Combine the cucumber, lime, and mint in a 32-ounce Mason jar. Muddle until lightly crushed.
- Add water, seal and shake for 30 seconds to combine.
- Serve over ice. The infusion will keep in the refrigerator for up to 24 hours.