Begin by cutting half of a Ruby Red grapefruit into 3 to 4 thick slices.

Take a fresh cucumber and slice it into thin circles, about ¼ inch thick.

In a large pitcher, layer the grapefruit slices at the bottom, alternating with cucumber slices.

Pour 1 gallon of cold water into the pitcher, completely submerging the slices. Cover and refrigerate for at least 1 hour.

After an hour, pour the infused water into glasses, adding ice and garnishing with cucumber or grapefruit slices.