Cherry Cantaloupe Basil Water: Recipe & How to Make It

Cherry cantaloupe basil water is a fruit-and-herb infused water that takes 2 hours 10 minutes to prepare and yields about 4 cups (950 mL).

What is cherry cantaloupe basil water?

Cherry cantaloupe basil water is made by steeping pitted cherries, diced cantaloupe and fresh basil in cold water. The fruit adds a mild sweetness and tartness, while the basil gives the water a fresh herbal aroma.

It is served chilled and does not need added sugar. For more fruit combinations, explore these berry infused water recipes.

What ingredients and ratio do you need?

For about 4 cups (950 mL), use:

Water: 950 mL (4 cups), cold
Cherries: about 75 g (1/2 cup), pitted and halved
Cantaloupe: about 75 g (1/2 cup), peeled and diced
Fresh basil: about 5 g (1/4 cup loosely packed, or 8–12 leaves)

This combination uses about 150 g (1 cup) of chopped fruit per 950 mL (4 cups) of water. The fruit measurements are approximate: the size of the pieces and whether the cherries are tightly packed affect the volume.

Choose ripe cantaloupe for a sweeter aroma. Either sweet or sour cherries work; sour cherries give the water a more tart flavor. Use fresh basil rather than dried basil for a cleaner-tasting infusion.

How do you make cherry cantaloupe basil water?

Active prep: about 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes

Wash the cherries and basil under running water. Scrub the whole cantaloupe under running water with a clean produce brush before cutting it.
Prepare the fruit by removing the cherry stems and pits, halving the cherries, and peeling and dicing the cantaloupe. Lightly bruise the basil leaves with your fingers to release their aroma.
Combine the fruit and basil in a clean pitcher or jar. Pour in the cold water and cover the container.
Refrigerate for 2 hours, then taste. For a stronger infusion, steep for up to 4 hours in the refrigerator. Strain if you prefer a clear pour, and serve chilled.

To adjust the combination for another batch, try the ai infused water generator.

Why do cherry, cantaloupe and basil pair well?

Cherries bring a sweet-tart note that keeps the melon from tasting too soft; their flavor is also the focus of cherry infused water. Cantaloupe adds a mellow, fragrant sweetness, as it does in cantaloupe infused water. Basil contributes a fresh, slightly peppery finish, similar to basil water.

The main benefit of the finished drink is hydration. Whole cherries and cantaloupe contain nutrients, but the amount that transfers into steeped water is not established by their whole-fruit nutrition values. Eating the fruit adds its calories and nutrients; don't count the whole fruit's nutrition as though it were all in the strained water.

How should you store cherry cantaloupe basil water?

Keep the pitcher covered in the refrigerator, including while the ingredients steep. 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 serving it at a gathering, keep the batch chilled and pour individual portions as needed. Straining the fruit and basil after steeping can make serving easier, but it does not extend the recommended storage time.

How can you vary cherry cantaloupe basil water?

Change the fruit balance

Use more cantaloupe and fewer cherries for a softer, sweeter aroma, or reverse the balance for a tarter drink. Keep the combined chopped fruit near 150 g (1 cup) for 950 mL (4 cups) of water as a starting point.

Adjust the basil

Use fewer basil leaves for a subtle herbal note, or use the full amount for a more noticeable aroma. Bruise the leaves lightly rather than shredding them if you want fewer pieces in the finished water.

Make it sparkling

Steep the fruit and basil in still water as directed, then add chilled sparkling water when serving. This keeps more of the fizz than steeping the entire batch in sparkling water.