Ingredients

• 1 small cucumber, thinly sliced
• 6 sprigs fresh lemon verbena, torn
• 2 quarts (8 cups) filtered water

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Instructions

1. Put the cucumber slices in the bottom of a large pitcher. Gently roll the lemon verbena sprigs back and forth a few times in your hands to release the scent, then add them to the pitcher along with the water. Cover and refrigerate for at least 30 minutes before serving.