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Lavender, Cucumber, and Mint Infused Water Recipe
Try this delicious and healthy Cucumber, Lavender, and Mint Infused Water. It is a light, fresh-tasting water that goes great anytime of the day, and any time of the year.
Yields: makes a large pitcher or 6 servings
Prep time: 5 minutes
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1 large cucumber
4 cups ice cubes
1 gallon cold water (tap, filtered, sparkling/mineral, or spring water), your choice*
Few sprigs of mint
1 teaspoon culinary lavender**
* Do not use hot water! Hot water destroys the enzymes and vitamins in fruits and vegetables. Hot water will also make you fruit or vegetables fall apart and look a lot less pretty. So, be sure to use cold water!
**Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavor of lavender, the secret is that a little goes a long way.
Cutting the cucumber rind off into strips makes the ingredients look more sophisticated and also removes the possibility of a waxy taste from the rind. Slice the cucumber thinly.
In a gallon glass pitcher, large beverage dispenser (any large pitcher), add the ice cubes, cucumbers, cold water, mint sprigs, and lavender. Cover and refrigerate for at least 2 hours or up to 8 hours. The flavors will intensify the longer it sits.
May be served up to 3 days as the mint will wilt and turn brown.