Apricot Pear Basil Water: Recipe & How to Make It

Apricot pear basil water is a fruit-and-herb-infused water that takes 2 hours 10 minutes to prepare, including chilling, and makes about 1 liter (4 1/4 cups). For another measured combination, try the ai infused water generator.

What is apricot pear basil water?

Apricot pear basil water is made by steeping sliced apricot, pear and fresh basil in cold water. The fruit gives the water a mild sweetness, while the basil adds a fresh herbal aroma without the need for sweetener.

This recipe uses fresh apricot, one of the fruits featured in these stone fruit infused water recipes. It takes about 10 minutes of hands-on preparation, followed by at least 2 hours in the refrigerator.

What ingredients and ratio do you need?

For about 4 servings of 250 ml (about 1 cup) each, use:

1 liter (4 1/4 cups) cold drinking water
75 g (about 1/2 cup) sliced fresh apricot, pit removed
75 g (about 1/2 cup) sliced fresh pear, core removed
5 g (about 1/4 cup loosely packed, or 8–12 leaves) fresh basil

The fruit measurements are for the prepared slices. Together they make about 1 cup of fruit per liter of water, with a small handful of basil for aroma. Choose ripe but firm fruit: it should be fragrant and easy to slice without falling apart in the pitcher.

Use a clean pitcher large enough to hold the water and fruit. The yield is approximate because some water may remain with the fruit when you strain it.

How do you make apricot pear basil water?

Rinse the apricot, pear and basil under cool running water.
Remove the apricot pit and pear core, then slice both fruits thinly. Measure the prepared slices.
Bruise the basil leaves gently between your fingers to release their aroma; avoid crushing them into small pieces.
Add the fruit and basil to a clean pitcher, then pour in the cold water.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours and leave it longer if you prefer a stronger flavor.
Serve chilled, with the fruit and basil in the pitcher or strained out. Return any remaining water to the refrigerator.

A 2-hour steep gives the drink time to develop flavor while keeping the fruit relatively firm. For a clearer drink, strain the water through a clean sieve before serving. If the flavor is too mild, gently stir the pitcher rather than squeezing the fruit.

Why do apricot, pear and basil pair well?

Apricot brings a soft, slightly tart fruit flavor, while pear adds a milder sweetness. Fresh basil gives both a fragrant herbal contrast. For a simpler fruit flavor, see apricot infused water or pear infused water; for the herb on its own, see basil water.

The main benefit of apricot pear basil water is that it makes water more appealing to drink. The liver and kidneys do most of the body's detoxification, while the lungs and gut help eliminate waste; infused water supports hydration rather than providing a special cleanse.

Whole pear and apricot contain fiber, but most of it remains in the fruit rather than transferring into the water. Unsqueezed infused water is usually under 10 kcal per glass, although the exact amount varies; squeezing or eating the fruit adds calories.

How should you store apricot pear basil water?

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

Return the pitcher to the refrigerator after serving rather than leaving it out at room temperature. Use a clean glass or utensil each time you serve it.

How can you vary apricot pear basil water?

Adjust the fruit balance

Use a little more apricot for a brighter flavor, or more pear for a softer one. Keep the total fruit close to 1 cup per liter of water as a starting point.

Change the basil intensity

For a gentler herbal note, leave the basil leaves whole instead of bruising them. For a more noticeable flavor, bruise them gently and steep toward the longer end of the 2–4 hour range.

Serve it strained

Strain out the fruit and basil once the flavor is to your liking. The water will be easier to pour, and the fruit will not continue softening in the pitcher.