Mushroom Free Dill Cucumber Seltzer
Cool, herby, and genuinely refreshing, this sparkling cucumber drink is the kind of thing you'll want to make on repeat all summer long. Fresh dill and cucumber are muddled together with a squeeze of lemon and a pinch of sea salt, then topped with chilled seltzer for a drink that tastes far more sophisticated than the effort involved. The brief infusion step is the secret — just five minutes lets those flavors bloom before the bubbles even enter the picture. Every single ingredient here is naturally free of fungi, so there's no label-scanning or substitution stress involved. It's a clean, plant-forward sip that works as a mocktail, a palate cleanser, or just a seriously elevated glass of something cold. Serve it over ice with a few extra cucumber slices and a dill sprig for a presentation that looks like it came from a fancy spa menu.
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Learn more →Ingredients
2 servings
- ½ medium cucumber, thinly sliced
- 6 sprigs fresh dill
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- 2 cups plain seltzer water, chilled
For serving
- ice cubes, for serving
- 2 thin cucumber slices and 2 dill sprigs, for garnish (optional)
Instructions
- 1
Combine the cucumber slices, dill sprigs, lemon juice, and sea salt in a pitcher or large glass. Muddle firmly with a muddler or the handle of a wooden spoon until the cucumber releases its juice and the dill is fragrant, about 30 seconds.
- 2
Let the mixture sit for 5 minutes so the flavors infuse.
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