Cucumber and Lemon Verbena Water
- Level: Easy
- Yield: Makes 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 5
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 2
- Total: 45 min (includes chilling time)
- Active: 10 min
Ingredients
1 small cucumber, thinly sliced
6 sprigs fresh lemon verbena, torn
2 quarts (8 cups) filtered water
Directions
- 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.