| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | Makes 2 quarts |
Ingredients
- 1 small cucumber, thinly sliced
- 6 sprigs fresh lemon verbena, torn
- 2 quarts (8 cups) filtered water
Instructions
- Put the cucumber slices in the bottom of a large pitcher. Gently roll the lemon verbena sprigs back and forth a few times in your hands to release the scent, then add them to the pitcher along with the water. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 5 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Reviews
Refreshing, delightful! I didn’t find lemon verbena, so used a full tablespoon of lemon juice. Cleansed my palate & cooled me on hot day. Looking forward to original version with lemon verbena!