Cucumber and Lemon Verbena Water

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  • Level: Easy
  • Total: 45 min (includes chilling time)
  • Active: 10 min
  • Yield: Makes 2 quarts
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1 small cucumber, thinly sliced

6 sprigs fresh lemon verbena, torn 

2 quarts (8 cups) filtered water 


  1. Put the cucumber slices in the bottom of a large pitcher. Gently roll the lemon verbena sprigs back and forth a few times in your hands to release the scent, then add them to the pitcher along with the water. Cover and refrigerate for at least 30 minutes before serving.