Wash the produce well. Rinse the cucumber and mint under cool water to remove any dirt. Pat dry.

Slice the cucumber thinly. Aim for 1/8-inch rounds for maximum flavor infusion. You can peel it if you prefer a milder taste, but the peel adds color and nutrients.

Prep the mint. Gently tear the leaves once to release their oils. Avoid chopping, which can make the water bitter over time.

Combine in a pitcher. Add the cucumber slices and mint to a large pitcher, then pour in 6–8 cups of cold water.

Chill and infuse. Refrigerate for at least 1–2 hours so the flavors develop. For a stronger taste, infuse up to 8–12 hours.

Serve cold. Add ice if you like. For a citrusy lift, tuck in a few lemon or lime slices just before serving.

Top off as needed. You can refill the pitcher with fresh water once or twice within 24 hours. Replace the cucumber and mint when the flavor fades.