Apricot Cucumber Basil Water: Recipe and Storage

Apricot cucumber basil water is chilled water infused with fresh apricot, cucumber and basil; it takes 2 hours and 10 minutes total and yields about 4 cups, or four 1-cup servings.

For another combination, try the AI infused water generator.

What is apricot cucumber basil water?

Apricot cucumber basil water is a no-sugar-added infusion made by steeping sliced produce and fresh herbs in water. The apricot gives it a gentle fruity flavor, while cucumber keeps it crisp and basil adds an aromatic finish.

It is one of many stone fruit infused water recipes you can make with ripe seasonal fruit. Unlike a blended drink, the finished water is usually strained or poured off the solids.

What ingredients and ratio do you need?

Use a pitcher that holds at least 4 cups of water plus the fruit and herbs. These amounts make a lightly flavored infusion; the produce does not need to be packed tightly into the measuring cups.

Water: 960 mL (4 cups), cold
Fresh apricots: about 150 g (1 cup), sliced, with pits removed
Cucumber: about 150 g (1 1/2 cups), thinly sliced
Fresh basil: about 5 g (1/4 cup loosely packed, or 8–12 leaves)

Choose ripe apricots that are fragrant but still firm enough to slice. A cucumber with a smooth, firm skin works well; leave the peel on for color, or peel it if you prefer. Fresh basil gives a cleaner flavor than dried basil, which can leave particles in the water.

How do you make apricot cucumber basil water?

Wash your hands, pitcher and cutting tools. Rinse the apricots, cucumber and basil under running water; gently rub the produce without soap.
Slice the apricots and remove and discard their pits. Thinly slice the cucumber.
Bruise the basil leaves gently between your fingers to release their aroma, without tearing them into small pieces.
Add the apricot, cucumber and basil to the pitcher, then pour in the cold water.
Cover and refrigerate for 2–4 hours. Pour into glasses, straining if you prefer, and serve chilled.

The recipe takes about 10 minutes of hands-on preparation and at least 2 hours of refrigerated steeping. For a milder first taste, pour a glass after 2 hours; leave the rest to steep longer in the refrigerator if you want more flavor.

Why do apricot, cucumber and basil work together?

Apricot adds a soft, sweet-tart note without needing added sugar. If you prefer fruit flavor without the herbs and cucumber, apricot infused water offers a simpler combination.

Cucumber balances the fruit with a fresh, mild taste, as it does in cucumber water. Basil contributes a fragrant, slightly peppery edge; use fewer leaves for a subtler version of the flavor found in basil water.

The main benefit of the finished drink is hydration. Whole apricots and cucumber contain nutrients, but the amount that passes into steeped water is uncertain; eating the fruit is different from drinking the strained infusion. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste.

How should you store apricot cucumber basil water?

Keep the pitcher covered in the refrigerator and drink it within 24 hours for the best flavor. Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Do not leave the prepared water at room temperature for more than 2 hours. If you strain out the produce, keep the water refrigerated and follow the same storage window; straining does not reset the clock.

How can you vary apricot cucumber basil water?

Make the apricot more noticeable

Use a ripe, fragrant apricot and slice it thinly so more of its surface touches the water. Keep the cucumber and basil amounts the same for balance.

Make it more cucumber-forward

Reduce the apricot to about half the listed amount and keep the cucumber at 150 g (about 1 1/2 cups). The result will taste less fruity and more crisp.

Soften the basil flavor

Start with about half the basil leaves. You can add the remaining leaves and return the pitcher to the refrigerator if you want a stronger herbal note.