Cool & Refreshing Cucumber Water

   For the past few years I’ve kept a pitcher of water in the fridge so that I can keep track of how much I actually drink in a day. Ever since I interviewed Jane Veal (July cooking column, Abilene Reflector-Chronicle, 7/31/12), I’ve started adding “things” to my pitcher of water!
     I am not even going to delve into the nutritional benefits of cucumbers, lemons and herbs. Even though some nutrients may cross over into the water and I may even munch on some of the crisp cucumber slices, my focus is on the water. I figure that since I like the refreshing taste of this simple hydrating drink, I’m more likely to drink at least eight glasses of water daily.

Cucumber Water
Vary amounts of additives or leave some out if you prefer.
2 slices or one whole lemon sliced, to taste
Cucumbers, one small, thinly sliced with skin left on
1 sprig fresh mint
3 sprigs fresh rosemary, optional

1.     Add water to a pitcher; add lemon slices and cucumber slices.
2.     Crush mint and rosemary to release flavor, and then add to the pitcher.
3.     Refrigerate for an hour or two.
4.     Serve over ice in tall glasses; garnish with a lemon or cucumber wedge. Best served the day it is made.

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