Ingredients 1/2 seedless cucumber 1 pint strawberries 1 small pink grapefruit 1 cup Splenda (sweetener of choice, optional) Water Instructions Peel the cucumber leaving only a few thin strips of green peel. Slice thinly and place in a two quart pitcher. Hull the strawberries and slice crosswise. Place them in the pitcher. Cut the ends off the grapefruit. Slice into thick slices, then into wedges. Place the wedges in the pitcher with the cucumber and strawberries. Dissolve Splenda in two cups of water. Pour into the pitcher and fill with additional water. Refrigerate for two to three hours. Serve over ice with some of the fruit as garnish in each glass.