Blueberry Kiwi Basil Water: Recipe & How to Make It

Blueberry kiwi basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes total and yields about 1 liter (4¼ cups). For a different combination, try the AI infused water generator.

What is blueberry kiwi basil water?

Blueberry kiwi basil water is drinking water flavored with blueberries, sliced kiwi and fresh basil. The ingredients steep in the refrigerator, giving the water a gentle fruity flavor and herbal aroma without blending the fruit.

It is one of many ways to make berry infused water recipes. This version balances the berries’ sweetness with kiwi’s tartness and a small amount of basil.

What ingredients do you need?

For approximately 1 liter (4¼ cups), use:

Water: 1,000 mL (4¼ cups), cold
Blueberries: about 75 g (½ cup)
Kiwi: about 75 g (½ cup), peeled and sliced
Fresh basil: about 5 g (¼ cup loosely packed, or approximately 8–12 leaves)

The fruit and herbs flavor the water; their measurements do not have to be exact. Start with these proportions for a balanced infusion, then adjust the fruit or basil to suit your taste the next time you make it.

Choose a pitcher or jar large enough to hold the water and ingredients without overflowing. A lid helps keep the infusion covered in the refrigerator; you will also need a knife and a strainer if you prefer to remove the solids before serving.

How do you make blueberry kiwi basil water?

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

Rinse the blueberries, kiwi and basil under running water. Rinse the kiwi before peeling it so the knife does not carry surface dirt onto the flesh.
Peel the kiwi and cut it into thin slices. Gently press the blueberries with the back of a spoon to break a few skins, without squeezing them into a pulp.
Add the blueberries, kiwi and basil to a clean pitcher. Lightly tear the basil leaves if you want a more noticeable herbal aroma.
Pour in the cold water, cover the pitcher and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours in the refrigerator.
Strain out the fruit and basil if you like, then serve the water chilled. Keep any remaining water refrigerated.

Taste the infusion after the initial 2 hours. If the flavor is lighter than you prefer, return it to the refrigerator to steep longer rather than leaving it on the counter.

Why do blueberry, kiwi and basil pair well?

Blueberries give the water a mild berry flavor, while kiwi adds a brighter, slightly tart note. Basil contributes an herbal aroma that keeps the combination from tasting like fruit alone. If you enjoy the berry flavor most, explore blueberry infused water; for more tart fruit flavor, see kiwi water.

The main benefit of blueberry kiwi basil water is hydration. Blueberries and kiwi contain nutrients when eaten whole, but the amount transferred into the water during steeping is uncertain. There is no established evidence that this particular infusion has a special detox effect: the liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste.

Steeped water is usually under 10 kcal per glass when the fruit is not squeezed or eaten. Eating the fruit or squeezing its juice into the water adds calories from the fruit.

How should you store it?

Keep blueberry kiwi basil water covered and refrigerated, and drink it within 24 hours for the best flavor. Discard it after 2–3 days from preparation, or sooner if it becomes cloudy, slimy or sour-smelling. Discard it within that time even if it looks and smells normal.

You can strain the ingredients out after steeping if you prefer a clearer drink. Straining does not reset the storage time, so keep track of when you first made the infusion.

How can you vary blueberry kiwi basil water?

Make the berry flavor stronger

Gently press a few more blueberries before steeping, or use slightly more blueberries and less kiwi. Avoid crushing them into a puree if you want the drink to remain relatively clear.

Adjust the basil

Use fewer leaves for a subtle herbal note, or tear the leaves before adding them for a more noticeable aroma. For a simpler herb-forward infusion, see basil water.

Change the fruit balance

Use more kiwi and fewer blueberries for a tarter flavor, keeping the total fruit quantity close to the recipe amount. Refrigerate and store the variation in the same way as the original.