Refreshing Citrus Herb Infused Water

By Roy Khoo, Executive Chef and Director of Culinary at CTCA in Newnan, Georgia

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Yields 8 cups


1 orange, thinly sliced into rounds
1 lemon, thinly sliced into rounds
1 unpeeled cucumber, sliced into rounds
3 sprigs each of thyme, tarragon or mint or fennel fronds
1 Tablespoon, squeezed lemon juice
8 cups, water or sparkling water

Put the orange, lemon, cucumber, herbs and lemon juice in a pitcher. Press the fruit against the bottom of the pitcher to release juice and volatile oils. Add water and refrigerate for minimum 1 hour before serving.