CQ Lemon Cucumber Mint Infused Water Recipe
Recipe Fills 2 CQ Beverage Dispensers, Yielding 6-Gallons
Ingredients
1/2 Pouch of CQ Lemon Puree
8 Hard Lemons - 45 slices
12 Fresh Mint Stalks
2 Large Cucumbers - 12 long slices
3 Gallons of Filtered Water
Cutting the Perfect Slice
USING A SLICER OR MANDOLIN ONLY, cut a test slice and compare it to the CQ Slicer Key/Wand’s handle. Adjust your slicer or mandolin until your slices match the thickness of the CQ Slicer Key/Wand. Once calibrated, slice up all ingredients as necessary.
Decorating the Beverage Dispenser
To set the insert in place, position a slice at each corner of the jar between the insert and the jar. Use the CQ Slicer Key/ Wand to push the slices all the way down. Decorate the rest of the jar using the CQ Slicer Key/Wand to position the remaining slices as shown in the picture.
Infusing the Water
Using the CQ Slicer Key/Wand to measure the water level, fill the CQ Mixing Bucket with 3 gallons of cold, filtered water. Add 1/2 pouch of CQ Puree and stir.
Next, place a metal strainer in the mixing bucket and muddle any remaining slices. This technique will ensure that no pieces end up blocking the spigot later.
Filling, Serving & Refreshing
Fill the beverage container to the top with ice cubes (about 10 lbs.) and add the CQ Infused Water. To refresh, add equal amounts of ice & CQ Infused Water.