Cherry Cucumber Water: Recipe and How to Make It

Cherry cucumber water is a chilled infusion of cherries and cucumber that takes 2 hours 10 minutes total and yields about 4 cups (950 ml).

What is cherry cucumber water?

Cherry cucumber water combines pitted cherries and sliced cucumber with cold water. As the ingredients steep in the refrigerator, they give the water a mild fruit flavor without blending or juicing.

It is a crisp variation of cherry infused water, with cucumber softening the cherries’ tart or sweet notes. The finished drink can be strained or served with the fruit and cucumber still in the pitcher.

What ingredients do you need?

This recipe uses roughly equal weights of cherries and cucumber. The cup measurements are approximate because the size of the pieces affects how tightly they pack.

Cherries: about 150 g (1 cup), pitted and halved
Cucumber: about 150 g (1½ cups), thinly sliced
Cold drinking water: 950 ml (4 cups)

Fresh sweet or sour cherries both work. Choose firm fruit and a cucumber without soft spots, and wash them under running water before cutting. You can leave the cucumber peel on for color and a slightly greener flavor.

Use a clean, covered pitcher large enough to hold the water and produce. A spoon for stirring and a strainer for serving are useful, but you can also pour the infusion with the pieces left in.

How do you make cherry cucumber water?

Active prep: about 10 minutes. Chilling: 2–4 hours. Yield: about 4 cups (950 ml).

Wash the cherries and cucumber under cool running water.
Remove the cherry stems and pits, then halve the cherries.
Slice the cucumber thinly, leaving the peel on if you like.
Add the cherries and cucumber to a clean pitcher, then pour in the cold water and stir.
Cover and refrigerate for 2–4 hours. Taste after 2 hours and steep longer if you want a stronger flavor.
Serve chilled, straining out the pieces if preferred.

For another combination, use the ai infused water generator.

Why do cherries and cucumber pair well?

Cherries add a fruity taste that can range from sweet to tart, while cucumber brings a cool, mild flavor. Slicing the cucumber and halving the cherries expose more of their surfaces to the water without turning the drink into juice. As with cucumber water, the result is subtle rather than strongly flavored.

The main benefit is hydration, especially if the flavor helps you enjoy drinking water. Whole cherries and cucumber contain nutrients, but the amount that transfers into an infusion is uncertain. Eating the pieces adds their nutrients and calories; it is different from drinking only the strained water.

Cherry cucumber water does not detoxify the body. The liver and kidneys do most of that work, while the lungs and gut also help eliminate waste.

How should you store cherry cucumber water?

Keep the covered pitcher refrigerated and drink it within 24 hours for the best flavor. Discard it after 2 days, or sooner if it becomes cloudy or slimy or develops a sour smell.

Refrigerate the drink promptly after making it rather than leaving it on the counter to steep. If you strain out the produce, keep the water refrigerated; straining does not make it shelf-stable.

How can you vary cherry cucumber water?

Choose sweet or sour cherries

Sweet cherries give the infusion a gentler fruit flavor. Sour cherries can make it taste more tart. Keep the same amount of fruit for either version, then adjust it in a future batch to suit your taste.

Add fresh mint

Add a few washed mint leaves to the pitcher before chilling for a fresh herbal note. Remove the leaves when you strain the drink, or leave them in for serving.

Add sparkle at serving

Top an individual glass with chilled sparkling water just before drinking. This adds fizz but also dilutes the infusion, so taste it before adding more.