Infused waters don’t have to involve fruit! This vegetable and herb infused water is as flavorful as it is healthy. Cucumbers help to reduce bloating, jalapeños increase your internal temperature and metabolism, and mint can help with digestion and relieve headaches. You can practically taste the health properties of this green-powered water as you sip it!
Recipe for a 32 oz Ball jar:
- 3″ of cucumber (English or regular), sliced
- 1/2 jalapeño pepper, de-seeded
- 1 sprig of organic mint leaves
To de-seed a jalapeño, cut off the pepper’s top, then cut the pepper in half. Wear a latex glove or cover your thumb with plastic wrap, and run your thumb down the length of the pepper, removing all seeds and the pith. Combine the ingredients in a container and cover with cold water. Infused for 4-24 hours in the refrigerator. Longer infusion times will result in stronger flavors.
If you are worried about this infused water recipe being too spicy, you can reduce the amount of pepper you add. However, mint and cucumber have amazing cooling properties in the mouth (and body), and they work well to balance the spiciness.
This infused water tastes delicious with East Asian food, which uses similar ingredients. I took the picture for this post at my favorite Vietnamese restaurant. When I looked down at my spoon of pho, there was a sweet little surprise for me!