Summer Detox Drinks (Printable)
A trio of hydrating summer drinks—citrus-cucumber, watermelon-basil, and ginger-lemon green tea—to cool and revitalize.
# What You’ll Need:
→ Citrus-Cucumber Detox Water
01 - 4 cups cold water
02 - 1 medium cucumber, thinly sliced
03 - 1 lemon, thinly sliced
04 - 10 fresh mint leaves
→ Watermelon Basil Cooler
05 - 2 cups watermelon, cubed and chilled
06 - Juice of 1 lime
07 - 6 fresh basil leaves
08 - 1 cup cold water
→ Ginger-Lemon Green Tea
09 - 2 green tea bags
10 - 2 cups boiling water
11 - 1 tablespoon fresh ginger, thinly sliced
12 - Juice of 1 lemon
13 - 1 teaspoon honey or agave nectar (optional)
# How to Prepare:
01 - Combine the thinly sliced cucumber, lemon rounds, and fresh mint leaves in a large pitcher. Pour in the cold water and stir gently. Refrigerate for at least 30 minutes to allow the flavors to infuse, then serve over ice.
02 - Add the chilled watermelon cubes, lime juice, basil leaves, and cold water to a blender. Blend on high until completely smooth. Strain through a fine-mesh sieve if a smoother texture is desired, then pour into glasses filled with ice.
03 - Steep the green tea bags and sliced ginger in boiling water for 3 to 4 minutes. Remove and discard the tea bags and ginger slices. Stir in the fresh lemon juice and honey or agave if using. Allow to cool, then refrigerate until chilled. Serve over ice.
# Expert Advice:
01 -
- These drinks make you actually excited about hydration when plain water feels boring and you are tired of iced tea from a box.
- You can prep all three in under ten minutes with ingredients from any grocery store and feel like a spa chef in your own kitchen.
02 -
- Steeping green tea longer than four minutes makes it bitter and astringent no matter how much honey you add later.
- The detox water gets stronger over time in the fridge and peaks around twelve hours, so make it the night before for the best flavor.
03 -
- Make a double batch of the detox water base and freeze half in ice cube trays so your drinks never get watered down as they sit.
- Tearing herbs instead of cutting them with a knife prevents oxidation and keeps the flavors bright and green for hours.