Cherry Cucumber Basil Water: Easy Infused Water Recipe

Cherry cucumber basil water is a chilled fruit, vegetable and herb infusion that takes 2 hours 10 minutes to prepare and yields about 4 cups (960 ml).

What is cherry cucumber basil water?

Cherry cucumber basil water is plain water steeped with pitted cherries, cucumber slices and fresh basil. The cherries lend a fruity note, while cucumber keeps the flavor mild and basil adds an herbal finish.

It's an unsweetened option for a pitcher of flavored water. For more fruit-forward combinations, browse these berry infused water recipes.

What ingredients and ratio do you need?

This recipe uses approximately 1 cup of cherries, 1 cup of cucumber and a small handful of basil for 4 cups of water. The result is lightly flavored rather than as concentrated as juice.

Water: 960 ml (4 cups)
Cherries: 150 g (about 1 cup), pitted and halved
Cucumber: 100 g (about 1 cup), thinly sliced
Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

Active prep: 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups (960 ml), or 4 servings of approximately 1 cup (240 ml)

Use sweet or sour cherries according to your preference. Choose a clean pitcher or covered jar large enough to hold the water and produce; a little extra room makes pouring easier.

How do you make cherry cucumber basil water?

Rinse the cherries, cucumber and basil under cool running water.
Pit and halve the cherries, thinly slice the cucumber, and gently tear the basil leaves.
Add the cherries, cucumber and basil to a clean pitcher, then pour in the water.
Cover and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours.
Strain out the produce if you like, then pour the water into glasses and serve chilled.

For another combination, try the AI infused water generator.

Removing the cherry pits before steeping makes the fruit easier to handle and prevents pits from ending up in glasses. Tearing the basil exposes more of the leaves without crushing them into small pieces that are difficult to strain.

Why do cherry, cucumber and basil pair well?

Cherries bring the main fruit flavor: sweet cherries taste mellow, while sour cherries give the infusion a tarter edge. If you want a simpler fruit-only pitcher, try cherry infused water.

Cucumber adds a fresh, subtle flavor that balances the cherries rather than competing with them. Thin slices expose more of the cucumber to the water; for a pared-back version, see cucumber water.

Basil gives the pitcher a fragrant herbal note. Tear the leaves gently for this recipe, or explore basil water for a more herb-focused drink.

The main benefit of cherry cucumber basil water is hydration. The amount of nutrients that transfers from the produce into the water is uncertain, so don't count it as a serving of fruit or vegetables. The liver and kidneys do most of the body's detoxification; flavored water supports normal hydration rather than flushing toxins.

How should you store cherry cucumber basil water?

Keep the pitcher covered and refrigerated, and drink it within 24 hours for the best flavor. You can strain out the cherries, cucumber and basil after steeping if you prefer a clearer drink or want to slow further flavor changes.

Discard the infusion after 2 days at the latest, or sooner if it becomes cloudy, slimy or sour-smelling. Return it to the refrigerator promptly after serving rather than leaving it out at room temperature.

How can you vary cherry cucumber basil water?

Adjust the cherry flavor

Choose sweet cherries for a gentler fruit flavor or sour cherries for more tartness. Frozen, unsweetened pitted cherries can also work; thaw them in the refrigerator before adding them to the pitcher.

Change the cucumber-to-basil balance

Use more cucumber for a milder, fresher pitcher, or fewer basil leaves if you prefer a subtler herbal taste. Keep the water amount the same so you can compare the result with the original recipe.

Make the infusion stronger or lighter

Taste the water after 2 hours in the refrigerator. Leave the ingredients in for up to 4 hours for a fuller flavor, or strain them earlier if you prefer a lighter drink.