Blueberry Apricot Basil Water: Easy Recipe

Blueberry apricot basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to prepare and yields about 950 mL (4 cups).

What is blueberry apricot basil water?

Blueberry apricot basil water is plain water steeped with blueberries, sliced apricot, and fresh basil. The fruit lends a mild sweetness, while the basil adds a fresh herbal note.

Unlike a smoothie, the fruit is steeped rather than blended, so the finished water is lightly flavored. For more combinations in the same style, browse these berry infused water recipes.

What ingredients and ratio do you need?

This recipe uses about 1 cup of fruit and a small handful of basil for 950 mL (4 cups) of water. It makes approximately four 1-cup servings.

Water: 950 mL (4 cups)
Blueberries: 75 g (about 1/2 cup)
Fresh apricot: 75 g (about 1/2 cup sliced and pitted)
Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

Choose a ripe apricot for a fuller aroma, but avoid fruit that is bruised or spoiled. Fresh or thawed blueberries both work; their color and flavor may vary. Use a clean pitcher with a lid and enough room for the water and fruit.

How do you make blueberry apricot basil water?

Wash your hands, then rinse the blueberries, apricot, and basil under running water.
Slice the apricot, remove and discard the pit, and cut the flesh into thin slices.
Add the blueberries and apricot slices to a clean pitcher. Gently press a few blueberries with a spoon if you prefer a stronger berry flavor.
Bruise the basil leaves gently between your fingers and add them to the pitcher. Pour in the water and stir.
Cover and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours.
Strain if desired, then serve chilled. Keep any remaining water refrigerated.

Want to adjust the fruit-and-herb combination? Try the AI infused water generator.

Why do blueberry, apricot, and basil pair well?

Blueberries give the water a subtle berry flavor, similar to blueberry infused water. Apricot adds a softer, fragrant fruit note; using ripe fruit helps bring out the character found in apricot infused water.

Basil balances both fruits with a fresh herbal aroma. As with basil water, gently bruising the leaves helps release their scent without turning them into small pieces that are difficult to strain.

The main benefit of blueberry apricot basil water is hydration, particularly if its flavor makes plain water more appealing. Whole blueberries and apricots contain nutrients and fiber, but the amount transferred into steeped water is uncertain; eating the fruit is different from drinking the infusion. There is no established evidence that this particular drink has a special detoxifying effect: the liver and kidneys do most of the body's detoxification.

How should you store it?

Keep blueberry apricot basil water covered in the refrigerator, including while it steeps. For the best flavor, drink it within 24 hours. Straining out the fruit and basil after steeping can help keep the flavor from becoming too strong.

Discard the water after 2 days, or sooner if it becomes cloudy or slimy or smells sour. Do not leave it at room temperature for more than a few hours.

What variations can you make?

Keep the same water amount and refrigerated steeping method when adjusting the ingredients. Change one element at a time so you can tell which flavor you prefer.

More blueberry

Use 100 g (about 2/3 cup) blueberries and 50 g (about 1/3 cup) sliced apricot. This keeps the total fruit amount close to the original while giving the berries more prominence.

More apricot

Use 50 g (about 1/3 cup) blueberries and 100 g (about 2/3 cup) sliced apricot. A ripe apricot makes this version more fragrant.

Milder basil

Use about half the basil leaves for a softer herbal note. You can also remove the leaves after the initial 2-hour steep and leave the fruit in until serving.