5 Ingredients or Fewer

The Water Project: Cucumber & Citronella Infused Water

June 16, 2015
0 Ratings
  • Serves 1 jug
Author Notes

Time to drink more, time to drink better.
The Water Project is my exploration of Infused Waters.
I’m usually a heavy tea drinker, hot, spiced, tea. Black, white & green. But when the temperature raises I like to explore new drinking options.
Also, this year I realized that a beautiful displayed Infused Water is a great add to a party table.
I failed with one of the flavors, totally failed. I tried twice because in my mind the match sounded so perfect: cherry & almonds. No way, the water had no flavor, just a slight bitter sensation, but an ugly one.
But… I also got delicious results… so let me introduce you GP’s Infused Waters Collection. Starting from… —Claudia | Gourmet Project

What You'll Need
  • 1 handful citronella leaves
  • 1 cucumber peeled & sliced
  • water
  1. We all know cucumber is the star of Infused Waters; it gives incredible freshness and taste, in minutes. I added some citronella leaves (chop them and leave a few to decorate – you will have to filter it once ready). Some of my final considerations: Most of the waters reach their best results after 2 days in the fridge. I noticed that if I add hot tap water and let it cool before refrigerating, it helps the release of aromas. For more intense flavors, I chopped herbs and coarsely crushed spices. You drink twice your average when you have fancy Infused Waters, good for a healthy summer!

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