Apricot Lemon Basil Water: Recipe and How to Make It

Apricot lemon basil water is a fruit-and-herb infusion that takes 2 hours and 10 minutes in total, including chilling, and yields about 1 liter (4¼ cups).

What is apricot lemon basil water?

Apricot lemon basil water is chilled water flavored with sliced apricots, lemon and fresh basil. The apricots add a mellow fruit flavor, the lemon brings tartness, and the basil gives the drink a fresh herbal aroma.

It’s one of many stone fruit infused water recipes you can make without a blender or added sweetener. The fruit is steeped rather than blended, so the finished drink is light and only subtly flavored.

What ingredients and ratio do you need?

For approximately 4 servings of 250 ml each, you’ll need:

• Water: 1,000 ml (4¼ cups), cold
• Apricots: 150 g (about 1 cup), sliced, with pits removed
• Lemon: 100 g (about ¾ cup), sliced, approximately 1 medium lemon
• Fresh basil: 5 g (about ¼ cup loosely packed), approximately 8–12 leaves

The ratio gives the apricot room to come through alongside the more assertive lemon and basil. Choose ripe but firm apricots: they should have a pleasant aroma and hold their shape when sliced. Cup measures for sliced fruit and leaves are approximate, since the pieces can pack differently.

How do you make apricot lemon basil water?

Active prep: about 10 minutes. Chilling: 2 hours. Total: about 2 hours and 10 minutes.

1. Wash the apricots, lemon and basil under running water, and clean a pitcher with a lid.
2. Slice the apricots and discard their pits. Slice the lemon thinly, removing any visible seeds.
3. Bruise the basil gently between your fingers to release its aroma without shredding the leaves.
4. Add the apricots, lemon and basil to the pitcher, then pour in the cold water.
5. Cover and refrigerate for 2 hours. For a stronger infusion, leave it in the fridge for up to 4 hours.
6. Strain the water or remove the lemon by 4 hours to limit bitterness from the peel and pith. Serve chilled, dividing the drink among about 4 glasses.

For another ingredient combination, use the AI infused water generator.

Why do apricot, lemon and basil work together?

Apricot gives the water a soft, rounded fruit flavor, while lemon adds a brighter, sharper note. If you prefer a gentler fruit flavor, apricot infused water is another way to use the same stone fruit.

The lemon also balances the apricot’s sweetness without requiring sugar. As with lemon water, the strength depends on how much lemon you use and how long it steeps; the peel can make the drink bitter if left in too long.

Basil adds a savory, aromatic contrast. Bruising the leaves lightly helps distribute their flavor, and basil water offers a simpler way to enjoy the herb’s character.

The main benefit of the finished drink is hydration. Although whole apricots and basil contain nutrients, the amount that transfers into the water is uncertain; you cannot count the whole fruit’s nutrients as those of the strained drink. The liver and kidneys do most of the body’s detoxification, and this drink supports normal hydration rather than cleansing the body.

How should you store it?

Keep apricot lemon basil water covered in the refrigerator and drink it within 24 hours for the best flavor. Remove the lemon or strain the drink after no more than 4 hours of steeping, since the citrus peel and pith can make it bitter.

Discard the drink after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Don’t leave it at room temperature for more than a few hours; return the pitcher to the refrigerator after serving.

How can you vary apricot lemon basil water?

Make the lemon milder

Use fewer lemon slices, or remove the peel and pith before adding the fruit. Keep the apricot and basil amounts the same so the drink retains its fruit-and-herb character.

Make the basil more noticeable

Bruise the leaves gently before steeping and use the longer end of the 2–4 hour chilling window. Taste the water before serving, then strain it when the flavor suits you.

Add bubbles at serving time

For a sparkling version, infuse the fruit and basil in some of the still water first. Pour the strained infusion into glasses and top each one with chilled sparkling water just before drinking.

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  "description": "Chilled water infused with fresh apricot, lemon and basil.",
  "recipeCategory": "Beverage",
  "prepTime": "PT10M",
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  "recipeYield": "About 1 liter, or 4 servings of 250 ml",
  "recipeIngredient": [
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    {"@type": "HowToStep", "text": "Bruise the basil leaves gently."},
    {"@type": "HowToStep", "text": "Add the fruit and basil to the pitcher and pour in the water."},
    {"@type": "HowToStep", "text": "Cover and refrigerate for 2 hours, or up to 4 hours for stronger flavor."},
    {"@type": "HowToStep", "text": "Strain the drink or remove the lemon by 4 hours, then serve chilled."}
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