Ingredients
2 seedless English cucumbers
1 gallon still mineral water
2 lemons, cut into 1/4-inch slices
1 orange cut into 1/4-inch slices
1 bunch whole lemon verbena, leaves only
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Dried hibiscus — agua de jamaica, tea, cocktail garnish, jam
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Peel and roughly chop one of the cucumbers. Add the pieces to a large pitcher and fill the pitcher with 1/2 gallon of the water. Set it aside to steep about 20 minutes. Then strain the mixture and pour it into ice cube trays. Move them to the freezer to completely freeze. When ready to serve, use a mandoline to thinly slice the remaining cucumber discarding both ends. Add the cucumber infused ice cubes to a very large jar, pitcher or punch bowl, along with the thinly sliced cucumber, lemon and orange slices. Add the lemon verbena leaves a few at a time, rolling them between your fingers as you go to slightly bruise them. Add the remaining mineral water. Serve in tall glasses, scooping in plenty of the cucumber ice cubes and 1 or 2 slices of the steeped cucumber or citrus as garnish.