Apricot Apple Basil Water: Easy Infused Water Recipe

Apricot apple basil water is a fruit-and-herb infusion that takes 2 hours 10 minutes total and makes about 1 liter (4¼ cups).

What is apricot apple basil water?

Apricot apple basil water is plain water steeped with sliced apricot, apple and fresh basil. The fruit gives the water a subtle sweetness, while the basil adds a fresh herbal aroma without added sugar.

It is one of many stone fruit infused water recipes you can make in a pitcher. The fruit is steeped rather than blended, so the result is lighter and less pulpy than juice.

What ingredients and ratio do you need?

This recipe uses about 150 g of cut fruit and 5 g of basil per liter of water. The amounts are flexible: use ripe fruit for more aroma, but choose pieces firm enough to slice.

Water: 1 liter (about 4¼ US cups), cold
Fresh apricot: 75 g (about ½ cup sliced), pitted
Apple: 75 g (about ⅔ cup sliced), cored
Fresh basil: 5 g (about ¼ cup loosely packed, or 8–12 leaves)

The cup measures for fruit and basil are approximate because the size of slices and leaves varies. Leave the apple peel on for color, or remove it if you prefer. No sweetener is needed, although the infusion will taste more subtle than a sweetened drink.

How do you make apricot apple basil water?

Prep time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 1 liter (4¼ cups)

Wash the apricot, apple and basil under running water, and use a clean pitcher.
Pit the apricot and core the apple, then cut both into thin slices. Discard the pit and core.
Bruise the basil leaves gently with your fingers to release their aroma, without shredding them.
Add the fruit and basil to the pitcher, then pour in the cold water and cover.
Refrigerate for 2 hours, then taste and strain if you like. For a stronger flavor, steep for up to 4 hours in the refrigerator before serving.

For another combination using a similar method, try the ai infused water generator.

The water can be poured over ice or served straight from the refrigerator. If you leave the fruit in the pitcher for serving, keep the pitcher chilled between pours.

Why do apricot, apple and basil work together?

Apricot contributes a soft, fragrant stone-fruit flavor. If you enjoy that note on its own, apricot infused water offers a simpler combination.

Apple adds a crisp, mildly sweet flavor that supports the apricot without overpowering it. Different apples change the balance: a tart apple makes the infusion sharper, while a sweeter apple keeps it mellow. For a fruit-only option, see apple infused water.

Basil adds an aromatic contrast to both fruits; bruising the leaves helps release their scent. You can also explore its flavor separately in basil water.

The main benefit of apricot apple basil water is that its flavor may make plain water more appealing to drink. There is no established nutrient amount for this particular infusion, and most of the fruit's fiber remains in the fruit rather than transferring to the water. Hydration supports normal body functions; the liver and kidneys do most of the body's detoxification.

How should you store apricot apple basil water?

Keep the pitcher covered and refrigerated, and drink the water within 24 hours for the best flavor. Strain out the fruit and basil after steeping if you prefer a cleaner taste; keep the strained water refrigerated too.

Discard any remaining water after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than 2 hours. If you plan to eat the infused fruit, keep it refrigerated and enjoy it within the same 24-hour best-flavor window.

How can you vary apricot apple basil water?

Adjust the fruit balance

Use more apricot and less apple for a softer, more floral flavor, or reverse the balance for a crisper taste. Keep the combined cut fruit at about 150 g per liter of water as a starting point.

Change the basil intensity

Use fewer leaves for a delicate herbal note, or keep the full amount and bruise the leaves more firmly for a more noticeable aroma. Taste after 2 hours before deciding whether to steep longer.

Choose a different apple

A tart green apple gives the infusion a sharper edge, while a sweet apple makes it rounder. Both work with the same fruit-to-water ratio and refrigerated steeping time.