Wash the cucumbers thoroughly and cut them into thin slices. You can peel the cucumbers if desired, but it’s not necessary.
Slice the lemons into thin rounds and remove any visible seeds.
Take a generous handful of fresh mint leaves and gently rub them between your fingers to release their aroma and flavor.
Add the cucumber slices, lemon slices or wedges, and crushed mint leaves to a large pitcher or jar that can hold at least a gallon.
Fill the pitcher with enough water to cover the slices, leaving some space at the top to account for stirring and expansion. Stir gently to mix the ingredients together.
Place the pitcher in the refrigerator and let the flavors infuse for at least 2 hours. For stronger flavor, you can leave it overnight.
Store the infused water in the refrigerator for up to 4 days. Strain and discard the fruit and mint leaves after 24 hours to avoid making the water murky or growing any type of mold.
Serve the cucumber lemon mint water chilled, over ice with or without slices of lemon, cucumber, and mint.
Notes
This infused water will last longer if you remove the cucumber, lemon, and mint.
Recipe can be cut in half by clicking on the 1/2 box under servings.