Cucumber Cooler

The temperature has been barreling past 100 degrees the past few days here in New York and it's quickly become the only thing people are talking about.

"Hydrate, hydrate, hydrate," the news anchors keep reminding us and I'm happy to oblige.

For the past few months, this cucumber-infused water has become a constant in my refrigerator. I prepare it at night and then sip it throughout the day. Delicious, cool, and crisp, it makes every glass feel like a spa day.

You can customize this however you like based on whatever you have at home. I love to add slices of fresh ginger to mine.

Cucumber Cooler

2 cucumbers
2 liters filtered or bottled water
Juice of 2 lemons
1 handful of fresh mint, optional
1 ginger root, sliced

If you have a juicer, you can simply run the two cucumbers through the juicer and reserve the cucumber juice. If not, puree the cucumbers (in a blender or food processor) then strain and reserve the liquid. (You can toss the solids into a salad.)

Combine the cucumber juice with the water, lemon juice, and fresh mint or ginger root, if using. Pour into a large container (I use an old-fashioned beverage dispenser with a spigot that I keep in my fridge for easy serving.) and refrigerate overnight or for at least 4 hours.

Before serving, use a spoon to stir up the ingredients (the solids in the drink will settle after a while) and serve. Lasts 1-3 days (you can refresh it by adding more water).

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