August 02, 2015

If you think water is boring, then this is for you!

We’ve heard it time and time again: Most Americans are chronically dehydrated without even noticing. Hydration is key for survival—and if you ask me, it’s more important than ever when facing the wrath of summer’s heat. So, you’re probably asking yourself, “How can I beat the season’s rising temps?” It’s simple, really.

Trade in the juice box and fizzy soda for the ultimate calorie-free thirst-quencher. With no added sugar and virtually no calories, infused waters are an easy way to enjoy the summer with an increase in water intake.

Here at Cooking Light, we’ve soaked a pitcher or two (or three)—and now, it’s your turn to try. Jazz up your H20 flow by sipping on a watermelon, cucumber, and mint blend.

In my world, watermelon is the queen of all fruits. Biting into a sweet slice and savoring the juice running down my chin is pure bliss. Reap the benefits of its cooling forces while chilling by the poolside or soaking up the sun at a picnic.

Watermelon-Cucumber-Mint Infused Water

Ingredients:7 watermelon cubes5 cucumber slices2 mint sprigs

Directions:1. Place the watermelon, cucumber, and mint in a 32-ounce Mason jar, and fill with 22 ounces filtered water.

2. Stir, cover, and let it sit in the refrigerator 1 hour, or overnight for more flavor.

3. Add ice, stick a straw in, and enjoy!

New to infused waters? For additional tips and tricks, check out my tips for infusing water.

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