This cucumber water recipe uses a simple and reliable technique that works well with a range of refreshing flavor combinations.
, and teas and other herbal decoctions, to name just a few. These recipes from around the world have their own histories and techniques that often blend fruits, grains, spices, dried leaves or herbs, and/or additional sweeteners together with water to create soothing hot and refreshing cold drinks.
To find the best flavor infusing technique, it's first important to learn why water itself is a great medium for extracting flavor. Harold McGee indiscusses how water forms hydrogen bonds not only with itself, but with other substances that have at least some electrical polarity—some unevenness in the molecular distribution of positive and negative electrical charges.
When carbohydrates are added to water in the form of various fruits, vegetables, and herbs, the water binds with these added ingredients and slowly dissolves them. The flavor and aroma molecules that are mixed in come along for the ride and flavors disperse into the water as well. The rate at which this happens is dictated by factors such as time and temperature: Solids, for example, dissolve faster in hot water.
While the exact amount of dilution will depend on the ingredients used and personal preference on flavor intensity, I recommend using a rough ratio by volume of one part flavorings to four parts water, which tends to yield an infused water with a subtle flavor that remains water-forward.While I just explained the need to strain and discard the steeped fresh produce from the infused water before drinking, that doesn't mean you can't put pieces of fruit or herbs in your infused water.
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