Apricot Lime Basil Water: Easy Recipe

Apricot lime basil water is a fruit-and-herb infusion that takes 2 hours 10 minutes to prepare, including chilling, and yields about 4 cups, or 4 small servings. For another combination, try the ai infused water generator.

What is apricot lime basil water?

Apricot lime basil water is cold water steeped with sliced apricots, lime and fresh basil. The apricot adds a gentle fruit flavor, the lime brings tartness, and the basil gives the drink a fresh herbal aroma.

Unlike a blended fruit drink, the ingredients are steeped rather than puréed. This recipe is one of many stone fruit infused water recipes that use fresh fruit to flavor plain water without added sweetener.

What ingredients and ratio do you need?

For about 4 cups of apricot lime basil water, use:

• Water: 1 liter, about 4¼ US cups
• Fresh apricots: 150 g, about 1 cup pitted and sliced
• Fresh lime: 50 g, about ¼ cup sliced, roughly half a lime
• Fresh basil: 5 g, about ¼ cup loosely packed, or 8–12 leaves

Choose ripe apricots that have some fragrance and give slightly when pressed. Wash the lime even though you will not be eating all of its peel: the slices will sit in the water.

The fruit and herb amounts are a starting point, not a precise formula. Apricot flavor is relatively delicate, so begin with the listed amount of lime and adjust it on your next batch if you prefer a sharper drink.

How do you make apricot lime basil water?

1. Wash the apricots, lime and basil under running water. Use a clean pitcher, cutting board and knife.
2. Slice the apricots, discarding the pits, and cut the lime into thin rounds or half-moons. Remove the lime peel if you prefer less bitterness.
3. Add the apricot, lime and basil to the pitcher. Gently press the basil leaves between your fingers before adding them, then pour in the water.
4. Refrigerate the pitcher for 2 hours. For a stronger infusion, leave it refrigerated for up to 4 hours.
5. Strain out the fruit and herbs, particularly the lime, by 4 hours. Pour the infused water into glasses and serve cold.

Taste the water at the 2-hour mark. If the apricot flavor is still mild, give it more time in the refrigerator; the finished drink should be subtly flavored rather than as concentrated as juice.

Why do apricot, lime and basil pair well?

Apricot gives the infusion a soft, rounded fruit flavor. If you enjoy that milder taste, apricot infused water puts the fruit at the center of the glass.

Lime adds acidity that balances the apricot, while its peel contributes a citrus aroma. For a more citrus-forward option, see lime water. Basil brings an aromatic herbal note; use fresh leaves rather than dried basil for this recipe. Learn more about the herb in basil water.

The main benefit of apricot lime basil water is hydration. Raw apricots contain fiber and vitamin A, and lime juice contains vitamin C, but the amount that transfers into steeped water is uncertain. Eating the fruit is different from straining it out, so do not count the whole fruit's nutrients or calories as those of the water.

There is no established evidence that this particular infusion detoxifies the body. The liver and kidneys do most of that work, while the lungs and gut help eliminate waste; drinking water supports normal hydration.

How should you store apricot lime basil water?

Keep apricot lime basil water refrigerated and drink it within 24 hours for the best flavor. Strain the lime by 4 hours, especially if the peel is still on, because the pith can make the water bitter.

Discard the drink after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours. Store any strained water in a clean, covered pitcher or bottle.

How can you vary apricot lime basil water?

Use less lime

For a softer drink, reduce the lime and keep the apricot and basil amounts the same. You can also remove the peel before steeping to limit bitterness.

Adjust the basil

Use fewer leaves for a fruit-forward infusion, or keep the full amount for a more noticeable herbal aroma. Press the leaves gently rather than tearing them into small pieces, which makes straining easier.

Change the steeping time

Taste after 2 hours and continue steeping, refrigerated, for up to 4 hours if you want more flavor. Strain the ingredients before storing the finished water.

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