Blueberry Plum Ginger Water: Recipe and How to Make It

Blueberry plum ginger water is chilled water infused with blueberries, plum and fresh ginger; it takes 2 hours 10 minutes in total and yields about 1 liter (4¼ cups), or four 250 mL servings. For another combination, try the ai infused water generator.

What is blueberry plum ginger water?

Blueberry plum ginger water is an unsweetened fruit-infused drink made by steeping sliced fruit and fresh ginger in cold water. The fruit lends a gentle berry flavor and tartness, while the ginger adds a warming edge without making the drink spicy.

It’s one of many berry infused water recipes you can make in a pitcher. The flavor is subtle rather than juice-like because the ingredients are steeped, not blended.

What ingredients and ratio do you need?

For about 1 liter of blueberry plum ginger water, use roughly equal amounts of blueberries and sliced plum, plus a small piece of ginger. The combined fruit amount is about 150 g (1 cup) per liter of water.

Cold drinking water: 1 liter (about 4¼ cups)
Blueberries: 75 g (about ½ cup)
Plum: 75 g (about ½ cup), pitted and sliced
Fresh ginger: 10 g (about 1 inch, or approximately 2 tablespoons thinly sliced)

You’ll also need a clean pitcher with a lid and, if you prefer to remove the fruit before serving, a strainer. Choose a ripe plum for a fuller flavor; a firmer plum will give the water a more tart character.

How do you make blueberry plum ginger water?

Allow 10 minutes to prepare the ingredients and 2 hours for the water to steep in the refrigerator.

Wash the blueberries, plum and ginger under running water.
Slice the plum, discard its pit and thinly slice the ginger. Leave the blueberries whole or gently press a few with a spoon for a more pronounced berry flavor.
Add the blueberries, plum and ginger to the clean pitcher. Pour in the cold drinking 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 desired, then serve it cold in four glasses.

Taste the water after 2 hours before deciding whether to steep it longer. Pressing or squeezing more fruit will make the drink cloudier and add more fruit solids than a gentle steep.

Why do blueberry, plum and ginger pair well?

Blueberries have a mild sweetness that rounds out the plum’s tart flavor. If you enjoy the berry note on its own, blueberry infused water offers a simpler combination.

Plum adds a soft fruit flavor that becomes more noticeable as it steeps. For a more plum-forward pitcher, see plum infused water.

Fresh ginger brings a fragrant, slightly peppery contrast to both fruits. Use less if you want the fruit to lead, or explore ginger water for a ginger-focused drink.

The main benefit of blueberry plum ginger water is hydration. Whole blueberries and plums contain fiber and nutrients, but the amount transferred to the water is unknown; eating the fruit provides its fiber. The liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste. This drink supports hydration rather than flushing toxins.

Steeped fruit water is usually under 10 kcal per glass, though the exact amount has not been measured for this recipe. Blending, squeezing or eating the fruit adds more of its calories.

How should you store blueberry plum ginger water?

Keep the pitcher refrigerated and drink the water within 24 hours for the best flavor. You can strain out the ingredients after steeping and keep the strained water covered in the refrigerator; straining does not restart the storage clock.

Discard the drink 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.

How can you vary blueberry plum ginger water?

Make it more berry-forward

Use more blueberries and less plum while keeping the combined fruit amount around 150 g (1 cup) per liter of water. Gently press a few berries if you want a stronger berry taste.

Make the ginger milder

Use fewer ginger slices, or remove them after the first 2 hours of refrigerated steeping. Thin slices distribute flavor more readily than a large, uncut piece.

Make the plum flavor more prominent

Use more sliced plum and fewer blueberries, keeping the total fruit amount similar. A ripe plum gives a softer fruit flavor; a firmer one gives a sharper, tarter result.