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Rinse cucumber and peel.
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.