Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 ripe but firm pear (about 6 oz), thinly sliced
- 1/2 medium English cucumber, thinly sliced
- 6 cups cold filtered water
- 1 cup ice cubes (for serving)
- Optional: 4–6 fresh mint leaves
- Optional: 1 teaspoon honey or agave, dissolved in warm water
Do This
- 1. Wash the pear and cucumber very well; keep the skins on for flavor and color.
- 2. Slice the pear and cucumber into very thin rounds or half-moons, discarding stems and seeds.
- 3. Add the slices to a 1.5–2 quart pitcher; lightly press once with a spoon to release juices.
- 4. Pour in 6 cups of cold filtered water; add mint and sweetener if using, then stir.
- 5. Cover and refrigerate for at least 2 hours (up to 12) to gently infuse.
- 6. To serve, fill glasses with ice, pour the infused water through a strainer or directly from the pitcher, and garnish with a fresh slice of cucumber or pear.
Why You’ll Love This Recipe
- Light, crisp, and naturally sweet without being sugary or heavy.
- An easy way to make plain water feel special and spa-worthy at home.
- Beautiful slices of cucumber and pear make it perfect for guests and gatherings.
- Flexible recipe: adjust the strength, add herbs, or make it sparkling with almost no extra effort.
Grocery List
- Produce: 1 ripe pear, 1 English cucumber, fresh mint (optional), lemon or lime (optional), fresh ginger (optional).
- Dairy: None.
- Pantry: Filtered water, ice, honey or agave (optional), pinch of fine sea salt (optional, enhances sweetness).
Full Ingredients
Cucumber–Pear Infused Water
- 1 ripe but firm pear (about 6 ounces), well washed and very thinly sliced (skin on, core removed)
- 1/2 medium English cucumber, well washed and very thinly sliced into rounds or half-moons
- 6 cups cold filtered water
- 1 cup ice cubes, for serving
- Optional: 1 teaspoon honey or agave syrup, dissolved in 1 tablespoon warm water (for a lightly sweet version)
- Optional: A tiny pinch (1/16 teaspoon) fine sea salt, to subtly enhance flavor
Optional Flavor Boosters (Pick 1–2)
- 4–6 fresh mint leaves, lightly bruised
- 2 thin slices fresh ginger (about the size of a quarter each)
- 2–3 thin slices lemon or lime
- A few ice-cold sparkling water splashes for topping up each glass just before serving
Step-by-Step Instructions
Step 1: Choose and wash your produce
Pick a pear that is ripe enough to smell fragrant and slightly sweet, but still firm enough to slice without turning mushy. Bosc, Anjou, and Bartlett pears all work well. Choose an English cucumber for thin, tender skin and mild flavor.
Rinse the pear and cucumber thoroughly under cool running water, rubbing the skins with your hands. Because the skins stay on and directly touch the water, you want them as clean as possible. Pat them dry with a clean towel so they are easy to handle.
Step 2: Slice the cucumber and pear thinly
Using a sharp knife or mandoline, slice the cucumber into thin rounds, about 1/8 inch thick. Thin slices expose more surface area to the water, meaning better flavor in less time.
Cut the pear in half lengthwise, then into quarters. Carefully cut out the core and seeds. Slice the quarters crosswise into very thin slices, about 1/8 inch thick. You can leave them as half-moons, or cut them into smaller pieces if your pitcher is narrow. Do not peel the pear; the skin adds lovely color and extra aroma.
Step 3: Layer the fruit in a pitcher
Place the pear and cucumber slices into a glass or clear plastic pitcher that holds at least 1.5–2 quarts (6–8 cups). If you are using optional mint, ginger, or citrus, add those now as well, tucking them between the slices so they are evenly distributed.
Use the back of a wooden spoon to gently press down on the pear and cucumber just once or twice. You are not trying to mash them, just to slightly bruise the surfaces so they release their flavor into the water more readily.
Step 4: Add water and optional sweetener
Pour 6 cups of cold filtered water into the pitcher over the fruit and cucumber. If you are using honey or agave, dissolve it first in about 1 tablespoon of warm water so it blends smoothly, then stir it into the pitcher. Add the tiny pinch of sea salt if using; it will not make the drink salty, but it can make the natural sweetness taste more vibrant.
Stir gently to combine, making sure all slices are submerged. If some pieces float, that is fine; they will still infuse flavor.
Step 5: Chill and infuse
Cover the pitcher with a lid, plastic wrap, or a plate to keep out fridge odors. Place it in the refrigerator and let it infuse for at least 2 hours. This gives you a light, delicate flavor.
For a more pronounced cucumber–pear taste, infuse 4–6 hours, or up to 12 hours overnight. Beyond about 12 hours, the cucumber can start to taste slightly bitter and the pear may soften too much, so if you want to keep it longer, see the Storage section below.
Step 6: Serve and garnish
When you are ready to serve, fill glasses with ice cubes. Give the pitcher a gentle stir to redistribute the slices, then pour the infused water into each glass. For a cleaner look, you can pour through a small strainer, or simply let a few slices slip into each glass for visual appeal.
If desired, top each glass with a splash of ice-cold sparkling water for a little fizz. Garnish with a fresh cucumber round or pear slice on the rim of the glass, and enjoy immediately while icy cold and refreshing.
Pro Tips
- Slice thin for faster flavor. Thick chunks look nice but infuse much more slowly. Aim for about 1/8 inch slices to get good flavor within 2–4 hours.
- Use very cold water. Starting with chilled, filtered water gives the drink a cleaner taste and keeps the cucumber and pear crisp longer.
- Do not over-infuse. After about 12 hours, remove and discard the fruit, then store the strained infused water separately to prevent bitterness.
- Make it for guests. For parties, double the recipe in a large beverage dispenser, and refresh the visible slices on top just before guests arrive so it looks fresh.
- Balance the flavor. If it tastes too cucumber-forward, add a few extra pear slices or a squeeze of lemon. If it is too subtle, give it another hour in the fridge.
Variations
- Sparkling Cucumber–Pear Spritzer: Infuse as directed with only 3 cups still water. When serving, fill each glass halfway with the concentrate, then top with chilled sparkling water or club soda for a refreshing fizz.
- Cucumber–Pear Ginger Spa Water: Add 2–4 thin slices of fresh ginger in Step 3. Infuse 2–4 hours for a gentle warmth that pairs beautifully with the cool cucumber and sweet pear.
- Herbed Pear-Cucumber Infusion: Swap mint for a small sprig (about 3 inches) of fresh rosemary or thyme. Use sparingly; strong herbs can quickly dominate the flavor, so start small and taste as you go.
Storage & Make-Ahead
You can assemble the infused water up to 12 hours in advance and keep it in the refrigerator. For the best flavor and texture, remove the cucumber and pear slices after 8–12 hours of infusing, then strain the liquid into a clean container. The strained infused water will keep, covered and refrigerated, for up to 2 days.
If you would like to refresh the look for serving later, add a few brand-new slices of cucumber and pear to the pitcher right before bringing it to the table; these new slices are mostly decorative, so they will stay crisp and attractive.
Nutrition (per serving)
Approximate values for 1 serving (about 1 1/2 cups infused water, assuming the fruit is not eaten): about 8 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g fiber, 1–2 g natural sugars, 0 g protein, 5 mg sodium. These numbers are estimates and will vary based on how ripe your pear is, how long you infuse, and whether you add sweetener.
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