Apple Orange Rosemary Water: Recipe and How to Make It

Apple orange rosemary water is chilled water infused with apple, orange and fresh rosemary; it takes 2 hours and 10 minutes to prepare and yields about 4 cups (960 ml).

For another combination, use the ai infused water generator.

What is apple orange rosemary water?

Apple orange rosemary water is an unsweetened fruit-and-herb infusion. Sliced fruit and a small amount of fresh rosemary steep in cold water, adding a delicate flavor without blending or squeezing the ingredients.

The apple gives the water a mild fruity note, the orange adds brightness, and the rosemary contributes a subtle herbal aroma. For more ways to use apple in a pitcher, see these apple and pear infused water recipes.

What ingredients and ratio do you need?

For about 4 cups (960 ml) of apple orange rosemary water, use:

960 ml water (4 cups)
75 g apple, thinly sliced (about 1/2 cup)
100 g orange, thinly sliced (about 3/4 cup, or roughly 1 small orange)
5 g fresh rosemary (about 2 sprigs, or 1/4 cup loosely packed sprigs)

Fruit and herb volumes are approximate because slices and sprigs vary in size. Use a clean pitcher large enough to hold the water and the ingredients, with room to stir.

The recipe needs no added sugar. Use rosemary sold for culinary use, rather than ornamental sprigs that may have been treated with chemicals. Do not substitute rosemary essential oil.

How do you make apple orange rosemary water?

Prep time: 10 minutes
Steeping time: 2 hours
Total time: 2 hours and 10 minutes
Yield: About 4 cups (960 ml)

Wash the apple, orange and rosemary under running water, and discard any damaged portions.
Slice the apple thinly, removing its core and seeds. Slice the orange thinly; remove the peel and white pith if you prefer a less bitter infusion.
Add the apple, orange and rosemary to a clean pitcher, then pour in the water.
Stir gently, cover the pitcher and refrigerate for 2 hours.
Strain the water or pour it through a small strainer into glasses. Serve chilled.

For a stronger infusion, refrigerate for up to 4 hours before straining. If you leave the orange peel and pith on, strain by 4 hours to limit bitterness.

Why do apple, orange and rosemary pair well?

Apple provides a mellow base that softens the sharper citrus flavor. In apple infused water, the fruit's flavor is similarly subtle, so thin slices help expose more surface area to the water.

Orange gives the pitcher a fresher, tangier note, as it does in orange infused water. Rosemary adds a savory contrast; a small amount goes a long way, as in rosemary water.

The main benefit of apple orange rosemary water is hydration, especially if its flavor makes plain water more appealing. Whole apples and oranges contain nutrients and fiber, but an infusion does not contain all the nutrients in the fruit; eating the fruit is different from drinking the strained water.

There is no specific evidence that this combination detoxifies the body. The liver and kidneys do most of that work, while the lungs and gut also help eliminate waste.

How should you store apple orange rosemary water?

Keep the pitcher covered and refrigerated. Drink the water within 24 hours for the best flavor, and discard it after 2–3 days or sooner if it becomes cloudy, slimy or sour-smelling.

Remove the orange slices by 4 hours if the peel and pith are still attached. Straining also lets you separate the fruit and herbs from the finished water before returning it to the fridge. Do not leave the pitcher at room temperature for more than a few hours.

How can you vary apple orange rosemary water?

Make it more apple-forward

Use a little more apple and a little less orange while keeping the water and rosemary amounts the same. A sweeter apple gives the infusion a gentler fruit flavor; a tart apple makes it taste brighter.

Soften the rosemary flavor

Start with 1 sprig instead of 2, or remove the rosemary after the initial steep. The flavor is meant to complement the fruit rather than overpower it.

Reduce citrus bitterness

Remove the orange peel and white pith before steeping, or strain the slices out after 2 hours. If you prefer a more pronounced orange taste, extend the refrigerated steep toward 4 hours rather than leaving the citrus in the pitcher indefinitely.