Cherry Basil Water: Recipe and How to Make It

Cherry basil water is water infused with cherries and fresh basil; it takes 2 hours 10 minutes in total, including chilling, and makes about 1 liter (4¼ cups).

What is cherry basil water?

Cherry basil water is a fruit-and-herb infusion made by steeping pitted cherries and fresh basil in cold water. The cherries add a subtle fruity flavor, while basil gives the drink a fresh herbal aroma.

It’s a variation of cherry infused water, with basil adding a savory contrast to the fruit. The recipe uses no added sugar, and the ingredients are strained rather than blended.

What ingredients and ratio do you need?

For about 1 liter (4¼ cups), use:

• Water: 1,000 ml (4¼ cups), cold
• Cherries: about 150 g (1 cup), pitted and halved
• Fresh basil: about 5 g (¼ cup loosely packed, or 8–12 leaves)

This ratio gives the fruit enough room to steep without making the basil dominant. Sweet or sour cherries both work: sweet cherries give a milder fruit flavor, while sour cherries bring more tartness.

Measure the cherries after removing their pits. Use fresh basil leaves rather than dried basil for the cleanest flavor, and choose leaves that look fresh rather than slimy or wilted.

How do you make cherry basil water?

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

1. Wash the cherries and basil under running water. Use a clean pitcher and utensils.
2. Pit the cherries, then cut them in half. Leave the basil leaves whole or gently tear them to release their aroma.
3. Add the cherries and basil to the pitcher, then pour in the cold water.
4. Cover the pitcher and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours.
5. Strain the water into a clean container or pour it through a strainer into glasses. Serve cold and refrigerate any remaining water promptly.

For another combination, try the ai infused water generator.

<script type="application/ld+json">{"@context":"https://schema.org","@type":"Recipe","name":"Cherry Basil Water","description":"Cold water infused with cherries and fresh basil.","prepTime":"PT10M","cookTime":"PT0M","totalTime":"PT2H10M","recipeYield":"About 1 liter (4¼ cups)","recipeCategory":"Beverage","recipeIngredient":["1,000 ml (4¼ cups) cold water","About 150 g (1 cup) cherries, pitted and halved","About 5 g (¼ cup loosely packed, or 8–12 leaves) fresh basil"],"recipeInstructions":[{"@type":"HowToStep","text":"Wash the cherries and basil under running water. Use a clean pitcher and utensils."},{"@type":"HowToStep","text":"Pit the cherries, then cut them in half. Leave the basil whole or gently tear the leaves."},{"@type":"HowToStep","text":"Add the cherries and basil to the pitcher, then pour in the cold water."},{"@type":"HowToStep","text":"Cover and refrigerate for 2 hours, or up to 4 hours for a stronger infusion."},{"@type":"HowToStep","text":"Strain into a clean container or glasses. Serve cold and refrigerate the remainder promptly."}]}</script>

Why do cherries and basil pair well?

Cherries bring fruity sweetness or tartness, depending on the variety. Basil balances that fruitiness with a fragrant, slightly peppery note; tearing the leaves gently helps their aroma reach the water. The same herb-forward character is the appeal of basil water.

The main practical benefit of cherry basil water is hydration, particularly if you find flavored water more enjoyable to drink. Cherries contain nutrients and fiber, but a strained infusion should not be assumed to provide the same amounts as the whole fruit. The liver and kidneys do most of the body’s detoxification; the lungs and gut also help eliminate waste.

How should you store cherry basil water?

Keep cherry basil water covered in the refrigerator and drink it within 24 hours for the best flavor. Straining out the cherries and basil after steeping helps keep their flavors from becoming too strong.

Discard any remaining water after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Don’t leave the pitcher at room temperature for more than 2 hours; discard it if it has been out longer. Even if it looks and smells normal, follow the storage limit.

What variations can you make?

Adjust the basil

Start with 8 leaves for a gentler herbal flavor, or use 12 leaves for a more noticeable basil note. Tear the leaves for a stronger aroma, or leave them whole for a subtler infusion.

Change the cherries

Choose sour cherries for a tarter drink or sweet cherries for a softer fruit flavor. Keep the cherries pitted and halved so they can infuse without leaving pits in the pitcher.

Adjust the steep

Taste the water after 2 hours in the refrigerator. If you prefer more flavor, return it to the fridge and continue steeping for up to 4 hours before straining.