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Rinse cucumber and peel. Place peel in a large pitcher or bowl. Reserve remainder of cucumber for another use.
Rinse lemon, cut in half and juice. Add lemon halves to the pitcher. Reserve juice for another use. Rinse parsley sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir.
Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as cucumber and lemon appear fresh. Add more water to continue infusing if you’d like. Strain water before serving if desired.
Note: This recipe explains how to get the "scraps" from cucumber, lemon and parsley, though in reality, we know you’ll be doing the reverse: saving the trimmings when you prepare produce for summer salads and other dishes.