Cherry Kiwi Basil Water: Recipe and Preparation

Cherry kiwi basil water is a fruit-and-herb-infused water that takes 2 hours 10 minutes to prepare, including chilling, and yields about 1 liter (4¼ cups). Try the ai infused water generator for more combinations.

What is cherry kiwi basil water?

Cherry kiwi basil water is made by steeping pitted cherries, peeled kiwi and fresh basil in cold water. The fruit lends a mild sweetness and tartness, while the basil adds an herbal aroma.

It is an unsweetened alternative to juice or soda. For more fruit combinations, explore these berry infused water recipes.

What ingredients and ratio do you need?

Use roughly equal amounts of cherry and kiwi, plus a small handful of basil, for each liter of water. The recipe makes about four servings of roughly 1 cup each.

Cherries: 75 g (about ½ cup), pitted and halved
Kiwi: 75 g (about ½ cup), peeled and chopped or sliced
Fresh basil: 5 g (about ¼ cup loosely packed, or 8–12 leaves)
Cold drinking water: 1,000 ml (about 4¼ cups)

The combined fruit amounts to about 150 g, or roughly 1 cup. Choose ripe fruit for a more noticeable flavor; sweet or sour cherries both work. You will also need a clean, covered pitcher large enough to hold the water and fruit, a knife and an optional strainer.

How do you make cherry kiwi basil water?

Prep time: 10 minutes
Refrigerated steeping time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 1 liter (4¼ cups), or four servings

Wash the cherries, kiwi and basil under running water. Use clean hands, a clean knife and a clean cutting board.
Prepare the fruit: remove the cherry stems and pits, halve the cherries, and peel and chop or slice the kiwi.
Add the fruit and basil to the pitcher. Gently press the basil leaves once or twice to release their aroma without shredding them.
Pour in the cold water, cover the pitcher and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours.
Serve chilled, straining out the fruit and basil if you prefer a clear drink. Add ice to individual glasses if you like.

The longer steep gives the water more time to take on flavor, but it also makes the kiwi softer. Stir gently before serving to redistribute the ingredients.

Why do cherry, kiwi and basil pair well?

Cherry brings a rounded fruit flavor, while kiwi adds a brighter, tangier note. Basil balances both with a fresh herbal scent. The result is subtle rather than as sweet or intense as fruit juice.

For a simpler cherry flavor, see cherry infused water. You can also explore the tartness of kiwi water or the herbal flavor of basil water.

The main benefit of cherry kiwi basil water is hydration, and leaving it unsweetened avoids added sugar. Whole kiwi and cherries contain nutrients and fiber, but the amounts that transfer into the water are not established; eating the fruit provides more of its fiber than straining it out. There is no evidence that this particular drink detoxifies the body: the liver and kidneys do most of that work, with the lungs and gut helping eliminate waste.

Avoid this recipe if you are allergic to kiwi or another ingredient. Remove every cherry pit before serving, especially if offering the fruit to children.

How should you store cherry kiwi basil water?

Keep cherry kiwi basil water covered and refrigerated. Drink it within 24 hours for the best flavor, and discard it after 2–3 days or sooner if it becomes cloudy, slimy or sour-smelling.

You can strain out the fruit and basil after the 2–4-hour steep if you prefer a milder flavor, but straining does not extend the storage time. Do not leave the pitcher at room temperature for more than a few hours. Adding fresh water to the same fruit does not reset the storage clock.

How can you vary cherry kiwi basil water?

Make cherry the main flavor

Use about 100 g (⅔ cup) of pitted, halved cherries and 50 g (⅓ cup) of prepared kiwi per 1,000 ml (4¼ cups) of water. Keep the basil amount the same and refrigerate as directed.

Bring out the kiwi

Reverse the fruit ratio: use about 50 g (⅓ cup) of cherries and 100 g (⅔ cup) of kiwi. Slice the kiwi thinly so more of its surface is in contact with the water.

Use less basil

For a gentler herbal note, start with about 2–3 g (roughly 2 tablespoons) of loosely packed basil leaves. Keep the original fruit and water amounts, and taste after the 2-hour steep.