Kiwi Cucumber Mint Water: Recipe & How to Make It

Kiwi cucumber mint water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to prepare and yields about 4 cups (950 mL).

What is kiwi cucumber mint water?

Kiwi cucumber mint water combines sliced kiwi, cucumber and fresh mint with drinking water. The ingredients steep in the refrigerator, giving the water a lightly fruity, fresh flavor without blending or squeezing the produce.

It is one of many tropical fruit infused water recipes you can make in a pitcher. The flavor is subtle rather than juice-like, and the recipe has no added sugar.

What ingredients and ratio do you need?

For approximately 1 liter of water, use the following amounts. The cup measurements for sliced produce are approximate because slice thickness and packing affect volume.

Water: 1,000 mL (about 4¼ cups)
Kiwi: 150 g peeled and sliced (about ¾ cup)
Cucumber: 150 g thinly sliced (about 1½ cups)
Fresh mint: 5 g, or 8–12 leaves (about ¼ cup loosely packed)

Choose ripe kiwi that yields slightly to gentle pressure. A firm cucumber is easier to slice, and fresh mint leaves provide a cleaner flavor than dried mint. You can leave the cucumber peel on after washing it.

This ratio gives each ingredient room to contribute without making the water thick or pulpy. Use a pitcher large enough to hold both the water and the produce, with a cover or lid for refrigeration.

How do you make kiwi cucumber mint water?

Allow about 10 minutes for preparation and at least 2 hours for chilling and steeping.

Rinse the kiwi, cucumber and mint under running water, and wash your hands and pitcher.
Peel the kiwi and cut it into slices. Thinly slice the cucumber.
Add the kiwi and cucumber to the pitcher, then gently bruise the mint leaves between your fingers and add them.
Pour in the water, stir gently and cover the pitcher.
Refrigerate for 2–4 hours, then strain if you prefer a clear drink and serve chilled.

For another combination with the same method, try the ai infused water generator.

Taste the water after 2 hours. If you want a more noticeable flavor, leave the ingredients in for up to 4 hours before straining. Stir gently before serving so the flavor is distributed throughout the pitcher.

Why do kiwi, cucumber and mint pair well?

Kiwi brings a mild sweet-tart fruit flavor, while cucumber makes the drink taste crisp and light. Mint adds a fresh herbal note without needing a sweetener. Slicing the produce exposes more surface area to the water; gently bruising the mint helps release its aroma.

If you enjoy the fruit flavor most, kiwi water focuses on that ingredient. For a milder base, cucumber water highlights cucumber, while mint water emphasizes the herb.

The main benefit of kiwi cucumber mint water is hydration. Whole kiwi contains vitamin C and fiber, but the amount transferred into steeped water is not established, and much of the fiber remains in the fruit. The liver and kidneys do most of the body’s detoxification; this drink supports hydration rather than performing a special cleanse.

How should you store kiwi cucumber mint water?

Keep the pitcher covered and refrigerated, and drink the water within 24 hours for the best flavor. Straining the produce after steeping makes the drink easier to pour, though the strained water should still be refrigerated.

Discard it no later than 2 days after making it, or sooner if it becomes cloudy or slimy or develops a sour smell. Do not leave it at room temperature for more than a few hours. Wash the pitcher before making another batch.

How can you vary kiwi cucumber mint water?

Make the kiwi flavor stronger

Slice the kiwi a little thinner and steep for the full 4 hours in the refrigerator. This keeps the same ingredient ratio while giving the fruit more contact with the water.

Make the mint flavor lighter

Use fewer mint leaves and bruise them gently rather than crushing them. You can also strain the leaves out once the flavor is to your liking.

Adjust the texture

Strain all the produce before serving for a clearer drink, or leave the slices in the pitcher for a more colorful presentation. Avoid blending if you want an infused water rather than a pulpy drink.