Cherry Ginger Water: Recipe and How to Make It

Cherry ginger water is a chilled infusion of cherries and fresh ginger that takes 2 hours 10 minutes total and yields about 1 liter, or 4 servings.

For more combinations, try the ai infused water generator.

What is cherry ginger water?

Cherry ginger water is water steeped with cut cherries and sliced ginger, then served chilled. It builds on cherry infused water with a little warmth from fresh ginger.

The flavor is lighter than juice: the cherries add a subtle fruity taste, while the ginger adds a gentle bite. This recipe uses no added sweetener, though some natural flavor and sugar can move from the fruit into the water.

What ingredients and ratio do you need?

Use approximately 1 cup of cherries and a small piece of ginger per liter of water. The amounts below make 4 servings of about 250 mL each.

Water: 1,000 mL, about 4¼ US cups
Cherries: 150 g, about 1 US cup pitted and halved
Fresh ginger: 10 g, about 0.09 US cup or 1½ tablespoons sliced

Sour cherries give the water a sharper flavor; sweet cherries make it milder. The cup measurements for the fruit and ginger are approximate because the size of the pieces varies.

Choose firm cherries and fresh ginger. You can leave the ginger peel on after scrubbing it, or peel it if you prefer; either way, thin slices expose more of the ginger to the water than a whole piece would.

How do you make cherry ginger water?

Allow about 10 minutes for preparation and at least 2 hours for refrigerated steeping.

Rinse the cherries under cool running water and scrub the ginger under running water.
Pit the cherries and cut them in half. Discard the pits.
Slice the ginger thinly, peeling it first if you like.
Combine the cherries, ginger and water in a clean pitcher or jar.
Cover and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours.
Strain out the cherries and ginger if desired, or leave them in the pitcher while you serve the water.
Serve chilled, dividing the water into 4 glasses.

Taste the infusion after 2 hours. If you want more cherry or ginger flavor, return it to the refrigerator for the longer steep rather than leaving it on the counter.

Why do cherries and ginger pair well?

Cherries bring fruitiness and a touch of tartness, while ginger balances them with a warm, peppery note. Thinly sliced ginger distributes its flavor throughout the pitcher; use less next time if you find the bite too strong. If you enjoy that flavor on its own, see ginger water.

The main benefit of cherry ginger water is hydration. Cherries contain fiber, but drinking the strained infusion is not the same as eating the whole fruit, and the nutrients transferred into the water are not established by this recipe.

There is no good evidence that cherry ginger water detoxifies the body or treats a health condition. The liver and kidneys do most of the body's detoxification; the lungs and gut also help eliminate waste.

How should you store cherry ginger water?

Keep the pitcher covered and refrigerated. Drink the water within 24 hours for the best flavor, and discard it after 2 days or sooner if it becomes cloudy, slimy or sour-smelling.

Return the pitcher to the refrigerator promptly after serving rather than leaving it at room temperature for more than a few hours. If you strain out the fruit, refrigerate the water just the same; straining does not make it shelf-stable.

How can you vary cherry ginger water?

Adjust the cherry flavor

Use sour cherries for more tartness or sweet cherries for a softer fruit flavor. Halve either kind after removing the pits so the cut surfaces can infuse the water.

Change the ginger intensity

For a gentler pitcher, use fewer ginger slices. For a more noticeable ginger flavor, slice the ginger thinly and use the longer refrigerated steep; taste before adding more ginger.

Add a fresh herb

Add about 5 g, or 2 sprigs, of washed fresh mint to the pitcher for a cool herbal note. Keep the cherries and ginger in the recipe, and refrigerate the mixture while it steeps.