by SippitySup
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A&M's Testing Notes:
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Expand2 seedless English cucumbers Ask a question about this ingredient
1 gallon still mineral water Ask a question about this ingredient
2 lemons, cut into 1/4-inch slices Ask a question about this ingredient
1 orange cut into 1/4-inch slices Ask a question about this ingredient
1 bunch whole lemon verbena, leaves only Ask a question about this ingredient
Peel and roughly chop one of the cucumbers. Add the pieces to a large pitcher and fill the pitcher with 1/2 gallon of the water. Set it aside to steep about 20 minutes. Then strain the mixture and pour it into ice cube trays. Move them to the freezer to completely freeze.
Ask a question about this stepWhen ready to serve, use a mandoline to thinly slice the remaining cucumber discarding both ends.
Ask a question about this stepAdd the cucumber infused ice cubes to a very large jar, pitcher or punch bowl, along with the thinly sliced cucumber, lemon and orange slices.
Ask a question about this stepAdd the lemon verbena leaves a few at a time, rolling them between your fingers as you go to slightly bruise them. Add the remaining mineral water.
Ask a question about this stepServe in tall glasses, scooping in plenty of the cucumber ice cubes and 1 or 2 slices of the steeped cucumber or citrus as garnish.
Ask a question about this stepI love how you hide the concentrated cucumber kick in the ice cubes!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
LOVE IT!