Cantaloupe Apple Basil Water: Easy Infused Water Recipe

Cantaloupe apple basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes total and yields about 950 mL (4 cups).

To adjust the recipe, try the ai infused water generator.

What is cantaloupe apple basil water?

Cantaloupe apple basil water is water infused with fresh cantaloupe, apple and basil, then chilled to let their flavors mingle. The result is gently fruity and herbal rather than as concentrated as a blended drink.

It is one of many melon infused water recipes you can make without added sweetener. You can serve it with the fruit in the pitcher or strain it before pouring.

What ingredients and ratio do you need?

This recipe uses roughly 1 cup of chopped fruit for 950 mL (4 cups) of water. The cantaloupe provides most of the fruit, while a smaller amount of apple and a handful of basil leaves round out the flavor.

• Cantaloupe: 100 g (about 2/3 cup), peeled, seeded and cubed
• Apple: 50 g (about 1/3 cup), cored and thinly sliced
• Fresh basil: about 5 g (about 1/4 cup loosely packed, or 8–12 leaves)
• Cold water: 950 mL (4 cups)

Use a ripe cantaloupe with a pleasant aroma and a firm apple. Cup measurements for cut fruit are approximate, so use the weights if you want a more consistent batch. A pitcher with a lid makes it easy to keep the infusion covered in the refrigerator.

How do you make cantaloupe apple basil water?

Allow about 10 minutes to prepare the ingredients and at least 2 hours for refrigerated steeping.

1. Wash the apple and basil under running water. Scrub the whole cantaloupe under running water before cutting it.
2. Prepare the cantaloupe by removing the rind and seeds, then cut the flesh into small cubes.
3. Core the apple and slice it thinly, leaving the skin on if you like.
4. Bruise the basil leaves gently between your fingers to release their aroma.
5. Combine the cantaloupe, apple and basil in a clean pitcher, then pour in the cold water.
6. Refrigerate the covered pitcher for 2–4 hours. Taste after 2 hours and steep longer if you prefer a stronger flavor.
7. Strain the water if desired, then pour it into glasses. Keep any remaining infusion refrigerated.

Thin apple slices expose more surface area to the water, while small melon cubes make serving easier. Bruise the basil lightly rather than tearing it into tiny pieces; that keeps the leaves easier to remove when the flavor is where you want it.

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Why do cantaloupe, apple and basil work together?

Cantaloupe gives the water a soft, sweet melon flavor, while apple adds a crisp fruit note. Basil brings a fresh herbal aroma that keeps the combination from tasting too sweet. For a simpler melon-forward pitcher, see cantaloupe infused water.

The main benefit of cantaloupe apple basil water is that it provides water for hydration. It can also add variety if you enjoy the taste of apple infused water or basil water.

Whole cantaloupe and apple contain nutrients and fiber, but it is not possible to determine how much transfers into the water during steeping. Steeped water is generally very low in calories; eating the fruit adds the fruit’s calories and fiber.

How should you store cantaloupe apple basil water?

Keep the pitcher covered and refrigerated during steeping and storage. Drink the infusion within 24 hours for the best flavor, and discard it after 2 days or sooner if it becomes cloudy, slimy or sour-smelling.

Do not leave the pitcher at room temperature for more than a few hours. Use clean utensils when removing fruit or pouring, and return the pitcher to the refrigerator promptly after serving.

How can you vary cantaloupe apple basil water?

Make the melon flavor stronger

Cut the cantaloupe into smaller cubes and steep the pitcher for closer to 4 hours. Start with ripe fruit: an underripe cantaloupe may give the water less flavor even with a longer steep.

Change the apple

Choose a tart apple for a sharper fruit note or a sweeter variety for a softer taste. Keep the quantity near 50 g (about 1/3 cup) for the same balance of apple to cantaloupe.

Adjust the basil

Use 8 leaves for a subtler herb note or up to 12 leaves for a more noticeable aroma. Taste the water as it chills and remove the basil when its flavor suits you.