Blueberry Kiwi Water: Easy Infused Water Recipe

Blueberry kiwi water is water infused with blueberries and kiwi that takes about 2 hours 10 minutes, including chilling, and yields about 1 litre (4¼ cups).

What is blueberry kiwi water?

Blueberry kiwi water is a lightly fruit-flavoured drink made by steeping fresh blueberries and sliced kiwi in water. It is not blended, so the result tastes more subtle than juice or a smoothie.

The berries lend a mellow fruit flavour, while kiwi adds a tart note. It is one of many berry infused water recipes you can make in a pitcher without a sweetener.

What ingredients and ratio do you need?

For about 1 litre (4¼ cups), use:

Water: 1 litre (4¼ cups), cold
Blueberries: 75 g (about ½ cup)
Kiwi: 75 g (about ½ cup), peeled and sliced

The recipe uses about 150 g (1 cup) of fruit per litre of water. This gives the fruit room to infuse without crowding the pitcher. The exact number of kiwi slices will depend on the size of the fruit.

Choose ripe, firm kiwi and blueberries that look fresh. You will also need a clean covered pitcher or jar and, if you want to remove the fruit before serving, a strainer.

How do you make blueberry kiwi water?

Rinse the blueberries and kiwi under cool running water.
Peel the kiwi and slice it into thin pieces. Lightly press some of the blueberries to help release their flavour.
Add the fruit and cold water to a clean pitcher, then stir gently.
Cover the pitcher and refrigerate for 2–4 hours.
Strain the water if you prefer, then serve chilled.

For another fruit combination or a different batch size, try the AI infused water generator.

The drink is ready after 2 hours, but a longer steep can give it a more noticeable fruit flavour. Pressing the berries more firmly may make the water cloudier; leave them whole if you prefer a clearer drink. Add ice when serving if you want it colder.

Why do blueberries and kiwi work well together?

Blueberries have a mild, sweet-tart flavour, and kiwi contributes a brighter tartness. Together, they make water taste fruity without the stronger sweetness or thick texture of a blended drink.

Both fruits work on their own, too: blueberry infused water emphasizes the berry flavour, while kiwi water highlights kiwi’s tartness.

The main benefit of blueberry kiwi water is hydration. Whole blueberries and kiwi contain nutrients and fibre, but the amount that transfers into steeped water is uncertain; eating the fruit provides more of its fibre. The liver and kidneys do most of the body’s detoxification, and water supports their normal function rather than flushing out toxins.

If kiwi causes itching or swelling, avoid the drink; seek emergency help for trouble breathing.

How should you store blueberry kiwi water?

Keep the pitcher covered and refrigerated, and drink it within 24 hours for the best flavour. Straining out the fruit after steeping makes the drink easier to pour, though it should still stay refrigerated.

Discard the water after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours; return the pitcher to the fridge promptly after serving.

What variations can you make?

Change the fruit balance

For a more berry-forward flavour, use about ¾ cup of blueberries and ¼ cup of kiwi. Reverse those proportions for a tarter version, keeping the total at about 1 cup of fruit per litre of water.

Add fresh mint

Add 2 sprigs of rinsed fresh mint to the pitcher before chilling. The mint adds a fresh note without covering up the fruit. Remove it when you strain the water if you prefer a milder flavour.

Adjust the strength

For a lighter drink, pour a little more cold water into your glass after steeping. For a stronger fruit flavour, let the pitcher infuse for the full 4 hours before straining; it will still be gentler than fruit juice.