https://thepaddingtonfoodie.com/2014/06/02/eat-fast-and-live-longer-a-5-2-fast-day-idea-under-100-calories-lemon-mint-and-cucumber-infusion-with-apple-cider-vinegar/

One of the keys to surviving a fast day is to remain well hydrated. Drinking plenty of water is important to keep your system flushed, and any gnawing hunger pangs or headaches at bay. Since embarking on the 5-2 diet I have discovered that often I resort to mindless eating, not because I’m hungry per se but more likely craving some sort of flavour hit. To avert the problem I’ve taken to preparing jugs of water for my fast days,  infused with lemon, mint and cucumber. Served over ice with a few drops of apple cider vinegar. A very clever infusion with loads of fresh, tangy flavour and virtually no calories to speak of.

Even better this healthy, sugar free infusion is also very, very good for you. Lemon stimulates and regulates the digestive tract, cucumber helps flush out toxins, mint adds flavour and aids digestion, whilst apple cider vinegar amplifies the detoxifying process. Lately I’ve taken to thinking of my fast days as goddess days. An opportunity to re-energise, eat gorgeously healthy calorie restricted meals that hopefully go some of the way towards cancelling out any excesses of the remainder of the week. I try to drink an entire litre jug of this infusion before noon on a fast day and find it easily fills me up and distracts me from my mindless eating. Leaving room for a small early afternoon snack and a more substantial fast day evening meal.

Lemon, Mint and Cucumber Infusion With Apple Cider Vinegar
Makes 1 litre (calories negligible)

1 x 1.2 litre jug
4 cups cold filtered water
1 lemon or substitute 2 limes or use a combination of both
1 small lebanese cucumber
6 mint leaves
Ice and apple cider vinegar to serve

SCRUB lemon and cucumber well before slicing. Rinse the mint leaves.
SLICE  the cucumber into long thin ribbons with av vegetable peeler.
USE a sharp knife to very thinly slice the lemon.
ADD lemons, cucumber, and mint to the jug.. Cover with water, refrigerate and allow to infuse for at least 4 hours or overnight.
TO SERVE, pour into large glass over ice with a few drops of apple cider vinegar.