Step 1

Peel a 2-inch piece of ginger and cut into 3 pieces. Use the back of the knife to crush each piece of ginger, keeping each piece intact. Place in a large pitcher.

Step 2

Slice 1 medium lemon into rounds. Add the slices and 3 fresh mint sprigs to the pitcher.

Step 3

Trim the ends off 1 medium English cucumber. Cut the cucumber in half crosswise. Using a sharp knife or mandolin, cut one piece lengthwise to create thin ribbons about 1/16-inch thick. Cut the other piece crosswise into thin rounds. Add the cucumber ribbons and rounds to the pitcher. Give everything a few good stirs to get the juices from the lemon and cucumbers flowing and to let the flavors begin to marry.

Step 4

Add 2 quarts (8 cups) water and stir to combine. Infuse in the refrigerator for at least 2 hours or up to overnight. (Overnight will be more concentrated in flavor.)

Step 5

Remove the ginger from the water before serving. Serve the cucumber water chilled over ice, letting slices of cucumber and lemon fall into the glass. Garnish each glass with a fresh lemon slice and fresh mint sprig if desired.