Blackberry Kiwi Basil Water: Recipe and How to Make It

Blackberry kiwi basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes total and yields about 4 cups (950 mL). For a custom combination, try the ai infused water generator.

What is blackberry kiwi basil water?

Blackberry kiwi basil water is plain water steeped with fresh blackberries, kiwi and basil. The fruit gives it a gently sweet-tart taste, while the basil adds a fresh herbal aroma; it is lighter in flavor than juice or a smoothie.

This recipe is one of many berry infused water recipes you can make without a sweetener. The fruit and herbs stay in pieces rather than being blended into the drink.

What ingredients and ratio do you need?

For about four 1-cup servings, use:

950 mL (4 cups) drinking water
105 g (about 3/4 cup) fresh blackberries
45 g (about 1/4 cup) peeled, chopped green kiwi
5 g (about 1/4 cup loosely packed, or 8–12 leaves) fresh basil

Together, the blackberries and kiwi make about 1 cup of fruit for roughly 1 liter of water. This ratio gives the water noticeable flavor without making it thick. Measure the kiwi after peeling and chopping it; pieces that are fairly similar in size are easy to strain later.

Use a clean pitcher with room for the fruit as well as the water. A pitcher holding about 1.5 L (6 cups) gives you space to stir without spilling.

How do you make blackberry kiwi basil water?

Prep time: 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups (950 mL)

Rinse the blackberries, kiwi and basil under cool running water. Rub the kiwi skin gently before peeling it.
Peel the kiwi and chop enough to measure about 1/4 cup (45 g). Leave the blackberries whole.
Add the blackberries, kiwi and basil to the clean pitcher. Pour in the water and stir gently.
Cover the pitcher and refrigerate for 2 hours. For a stronger infusion, leave it in the refrigerator for up to 4 hours.
Strain the water if you prefer it without fruit and leaves, or pour it into glasses as it is. Serve chilled.

Taste after the first 2 hours. The flavor will be subtle because the ingredients are steeped, not blended or squeezed. If you want a more pronounced fruit taste next time, adjust the fruit ratio rather than expecting the finished water to taste like juice.

Why do blackberry, kiwi and basil work together?

Blackberries bring a mellow berry flavor, much as they do in blackberry infused water. Kiwi adds a brighter, tangy note; see kiwi water for an infusion centered on that fruit. Basil gives the mix a fragrant herbal finish, as in basil water.

The main benefit of the finished drink is hydration. Blackberries and kiwi provide fiber and vitamin C when eaten, but the amount that transfers into steeped water is not established. Eating the fruit also adds its calories; do not count the whole fruit's nutrients as nutrients in the strained water.

Water supports normal body functions, but the infusion is not a detox treatment. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste.

How should you store blackberry kiwi basil water?

Keep the pitcher covered and refrigerated, including while it steeps. Drink the infusion within 24 hours for the best flavor; you can strain out the fruit and basil before storing it if you prefer.

Discard it 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. If you are allergic to kiwi or another ingredient, leave that ingredient out.

How can you vary blackberry kiwi basil water?

Make it more berry-forward

Use a little more blackberry and a little less kiwi, keeping the total fruit close to 1 cup (150 g). The drink will have a softer tart edge while retaining its berry character.

Change the basil intensity

Use fewer basil leaves for a milder herbal note, or keep the full amount and strain the leaves after the refrigerated steep. Leave the leaves whole so they are easy to remove.

Serve over ice

Pour the finished infusion over ice in individual glasses. This keeps the pitcher concentrated, although the drink in each glass will become milder as the ice melts.