Blackberry Cherry Ginger Water: Easy Recipe

Blackberry cherry ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes to make and yields about 1 liter (4¼ cups). It combines the deep berry flavor of blackberries and cherries with the gentle warmth of fresh ginger. For more combinations, browse these berry infused water recipes.

What is blackberry cherry ginger water?

Blackberry cherry ginger water is plain water steeped with blackberries, pitted cherries and sliced fresh ginger. The ingredients flavor the water as it chills; they are not blended into a juice.

The result is lightly fruity rather than syrupy. Its flavor depends on the ripeness of the fruit, whether you use sweet or sour cherries, and how long you let it steep.

What ingredients and ratio do you need?

For approximately 1 liter (4¼ cups), use:

1 liter (4¼ cups) cold drinking water
75 g (about ½ cup) fresh blackberries
75 g (about ½ cup) fresh cherries, pitted
10 g (about ⅛ cup or 2 tablespoons) thinly sliced fresh ginger, roughly a 1-inch piece

This ratio uses about 1 cup of fruit per liter of water, plus a small piece of ginger. Measurements are approximate because fruit size and the thickness of ginger slices vary. Use a pitcher large enough to hold the water and ingredients with room for stirring.

How do you make blackberry cherry ginger water?

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

Wash your hands and clean a pitcher or large jar. Rinse the blackberries, cherries and ginger under running water.
Remove the cherry pits and discard them. Halve the cherries, and thinly slice the ginger.
Add the blackberries, cherries and ginger to the pitcher. Gently press a few blackberries with a spoon if you want more color and fruit flavor.
Pour in the cold water and stir. Cover the pitcher and refrigerate for 2 hours; steep for up to 4 hours for a stronger flavor.
Strain if you prefer, then serve chilled. Keep the remaining blackberry cherry ginger water refrigerated.

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

Gently pressing the blackberries is optional: leaving them whole gives the water a lighter flavor and makes it easier to strain. Remove and discard every cherry pit before the fruit goes into the pitcher, especially if you plan to eat the fruit afterward.

Why do blackberry, cherry and ginger work together?

Blackberries give the water a tangy berry note, while cherries add a rounder fruit flavor. Ginger brings a mild, warming edge that balances the fruit without needing a sweetener.

For a simpler berry flavor, blackberry infused water uses the same basic steeping approach. Cherry infused water highlights the cherry flavor on its own, while ginger water puts the spice first.

The main benefit of blackberry cherry ginger water is hydration. Blackberries and cherries contain nutrients when eaten, but the amount transferred into steeped water is uncertain; don't count the whole fruit's nutrients as those of the strained drink. The fruit also retains much of its fiber rather than passing it into the water.

The liver and kidneys do most of the body's detoxification, while the lungs and gut help eliminate waste. Blackberry cherry ginger water can help you drink fluids, but it does not flush toxins or treat a health condition. If you have a prescribed fluid restriction, count it toward your allowance and follow your clinician's advice.

How should you store blackberry cherry ginger water?

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

Serve it chilled and return the pitcher to the refrigerator promptly. Do not leave it at room temperature for more than a few hours. Straining out the ingredients can make serving easier, but it does not replace refrigerated storage.

How can you vary blackberry cherry ginger water?

Make the ginger milder

Use half the ginger for a gentler flavor. You can also remove the ginger after the initial steep if you like the balance and don't want it to become more pronounced.

Choose sweet or sour cherries

Sweet cherries give the infusion a softer fruit flavor, while sour cherries add more tartness. Use the same amount in the recipe and remove the pits either way.

Adjust the fruit flavor

Press a few more blackberries before steeping for a stronger berry taste, or leave all the fruit intact for a lighter drink. Strain before serving if you don't want pieces of fruit in the glass.