Cherry Apricot Ginger Water: Recipe and How to Make It

Cherry apricot ginger water is fruit-and-ginger-infused water that takes 2 hours 10 minutes to make and yields about 1 liter (4¼ cups).

What is cherry apricot ginger water?

Cherry apricot ginger water is chilled water steeped with cherries, apricot and fresh ginger. The fruit gives it a gentle sweetness and tartness, while ginger adds a warm, peppery note.

The drink is a lightly flavored alternative to plain water, not a juice or smoothie. For more fruit combinations, browse these berry infused water recipes.

What ingredients and ratio do you need?

For about 1 liter (4¼ cups), use:

1,000 ml water (about 4¼ cups)
75 g pitted, halved cherries (about ½ cup)
75 g pitted, sliced fresh apricot (about ½ cup)
10 g fresh ginger (about 1 tablespoon or 1/16 cup thinly sliced, or a 1-inch piece)

The fruit adds up to about 1 cup per liter of water. Start with this ratio for a balanced infusion; the flavor will be milder than a drink made with blended or squeezed fruit.

Use ripe but firm apricot and fresh cherries. Sweet or tart cherries both work: tart cherries give a sharper finish, while sweet cherries make the infusion taste softer. Remove the pits from both fruits before adding them to the pitcher.

How do you make cherry apricot ginger water?

Allow 10 minutes for preparation and at least 2 hours for refrigerated steeping. A longer steep of up to 4 hours gives the water more time to pick up the fruit and ginger flavors.

Wash the cherries and apricot under running water, and scrub the ginger.
Pit the cherries and apricot. Halve the cherries and thinly slice the apricot.
Slice the ginger thinly, then add it to a clean pitcher with the prepared fruit.
Pour in the water, cover the pitcher and refrigerate for 2 hours, or up to 4 hours for a stronger infusion.
Strain out the fruit and ginger if you like, then serve chilled. Avoid squeezing the fruit if you prefer a lighter, clearer drink.

For another combination based on the same method, use the ai infused water generator.

Taste the water after 2 hours before deciding whether to steep it longer. If the ginger already tastes strong enough, strain the pitcher at that point; the finished flavor will depend on the ripeness of the fruit and the thickness of the slices.

Why do cherries, apricot and ginger pair well?

Cherries bring a sweet-tart flavor and can give the water a faint color. If you enjoy that taste on its own, cherry infused water uses the same fruit as its main flavor.

Apricot adds a mellow stone-fruit note that softens the cherry’s tartness. In apricot infused water, that flavor has more room to stand on its own. Ginger balances both fruits with a gentle bite; see ginger water for a ginger-focused version.

The main benefit of cherry apricot ginger water is hydration. Whole cherries and apricots contain fiber and nutrients, but the amount that transfers into steeped water is uncertain. Eating the fruit provides more of its fiber than drinking the strained infusion.

The liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste. Water supports hydration and normal organ function; this recipe does not cleanse the body or treat a medical condition.

How should you store cherry apricot ginger water?

Keep cherry apricot ginger water covered in the refrigerator, including while it steeps. Drink it 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 pitcher at room temperature for more than a few hours. If you take a serving with you, keep it cold, and use a clean glass or bottle rather than drinking directly from the storage pitcher.

Straining after steeping makes the water easier to pour and lets you control how strong the flavor becomes. Whether strained or unstrained, keep the finished drink refrigerated.

How can you vary cherry apricot ginger water?

Make it fruitier

Choose ripe, sweet cherries and a fragrant apricot, keeping the total fruit at about 150 g (1 cup) per liter of water. Slice the apricot thinly so more of its surface touches the water.

Make it milder or more gingery

Use fewer ginger slices for a gentler drink, or steep the listed amount for up to 4 hours for a more noticeable bite. Taste before adding more ginger so it does not overpower the fruit.

Serve it over ice

Pour the strained infusion over ice just before serving. The ice will dilute the flavor as it melts, so you may prefer the longer steep if you plan to serve it this way.