Bruise the mint leaves and muddle the chopped ginger with a spoon in a glass pitcher to help release the oils.
Add the sliced lemon and cucumber and pour 8 cups of water into the pitcher.
Allow the fruit and herbs to sit in water for 2 hours before serving and stir well before pouring - enjoy!
You can make the recipe the night before and let the water pitcher sit overnight. However, I would recommend removing the lemon slices in the morning to prevent the water from turning bitter due to the rind.
To help the mint and ginger infuse well, it's key to bruise the leaves with a spoon and muddle the chopped ginger.
The infused water can be stored for up to 5 days in the refrigerator.