Blueberry Apricot Ginger Water: Easy Recipe

Blueberry apricot ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes to make and yields about 1 litre (4¼ cups), or 4 servings.

What is blueberry apricot ginger water?

Blueberry apricot ginger water is plain water steeped with blueberries, fresh apricot and sliced ginger. The fruit gives it a mild, naturally fruity flavor, while the ginger adds a gentle warmth without making the drink spicy like a strong ginger tea.

It is served cold and can be strained before drinking. For more fruit combinations, browse these berry infused water recipes.

What ingredients and ratio do you need?

This recipe uses about 150 g of fruit and 10 g of fresh ginger per litre of water. The fruit is steeped rather than blended, so expect a delicate flavor rather than the sweetness or thickness of juice.

Ingredients

1 litre water (about 4¼ US cups)
75 g blueberries (about ½ cup)
75 g sliced or diced fresh apricot, pit removed (about ½ cup)
10 g fresh ginger, thinly sliced (about ⅛ cup, or 2 tablespoons)

Use a ripe but firm apricot for easy slicing. Fresh blueberries can go into the pitcher whole; gently pressing a few helps expose their flesh to the water without turning the drink into a purée.

A covered pitcher or jar large enough to hold the water and fruit makes mixing and refrigeration easier. Use a fine strainer if you prefer a clear drink without pieces of fruit or ginger.

How do you make blueberry apricot ginger water?

Prep: 10 minutes
Refrigerated steep: 2 hours
Total: 2 hours 10 minutes
Yield: About 1 litre (4¼ cups), or 4 servings

Wash the blueberries, apricot and ginger under running water.
Cut the apricot into thin slices or small pieces and discard the pit. Slice the ginger thinly.
Add the blueberries, apricot and ginger to a clean pitcher. Gently press a few blueberries with a spoon, if desired.
Pour in the water and stir to distribute the ingredients.
Cover the pitcher and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours.
Strain if desired, then serve chilled or over ice.

Want to build another fruit combination? Try the AI infused water generator.

Taste the water after the first 2 hours. If the ginger is already strong enough, remove it before continuing to steep the fruit. Straining all the ingredients after steeping also makes the drink easier to pour and keeps pieces out of each glass.

Why do blueberries, apricot and ginger pair well?

Blueberries contribute a mild berry flavor and can tint the water lightly when pressed. If you like that subtle fruitiness, blueberry infused water is another way to use the berries.

Apricot adds a soft, slightly tart stone-fruit note that balances the ginger. Slicing it exposes more surface to the water; see apricot infused water for a simpler version.

Ginger brings a warming, aromatic edge to the chilled fruit. Thin slices distribute its flavor without the stronger texture of grated ginger; ginger water puts that ingredient at the center.

The main benefit of the finished drink is hydration, especially if its flavor encourages you to drink water. The liver and kidneys do most of the body's detoxification; the lungs and gut also help eliminate waste. This infusion does not cleanse the body, and the amount of fruit nutrients that transfers into the water is unknown.

How should you store blueberry apricot ginger water?

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

Do not leave the drink at room temperature for more than a few hours. If you take a serving with you, keep it chilled and return any remaining pitcher to the refrigerator promptly.

The steeped water is very low in calories, but its exact calorie and nutrient content is not known. Eating the fruit or squeezing it into the drink adds more of the fruit's calories and nutrients than simply steeping it.

How can you vary blueberry apricot ginger water?

Make it milder

Use fewer ginger slices or remove them after the initial 2-hour steep. Keep the fruit in the water longer, up to 4 hours, if you want more fruit flavor.

Emphasize the fruit

Use a little more apricot and a little less blueberry, while keeping the total fruit amount near 150 g per litre of water. Slice the apricot thinly so its flavor can infuse without blending it.

Serve it clearer

Leave the blueberries whole instead of pressing them, then strain the finished infusion into a clean pitcher. This produces a lighter-looking drink with fewer small fruit particles.