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


  1. Combine the cucumber, lime, and mint in a 32-ounce Mason jar. Muddle until lightly crushed.
  2. Add water, seal and shake for 30 seconds to combine.
  3. Serve over ice. The infusion will keep in the refrigerator for up to 24 hours.