Cherry Kiwi Ginger Water: Recipe and How to Make It

Cherry kiwi ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes total and yields about 4 cups (950 mL).

What is cherry kiwi ginger water?

Cherry kiwi ginger water is still water steeped with pitted cherries, sliced kiwi and fresh ginger. The cherries lend a fruity flavor, the kiwi adds tartness, and the ginger gives the drink a gentle warmth without making it hot.

It is an unsweetened alternative to juice: the ingredients flavor the water rather than being blended into it. For more fruit combinations, see these berry infused water recipes.

What ingredients and ratio do you need?

This recipe uses about 1 cup (150 g) of prepared fruit and 2 tablespoons (10 g) of sliced ginger for roughly 1 liter of water. The amounts are flexible, but starting with this ratio keeps the ginger from overpowering the fruit.

Ingredients

4 cups (950 mL) cold drinking water
About 2/3 cup (100 g) cherries, pitted and halved
About 1/3 cup (50 g) kiwi, peeled and sliced
About 2 tablespoons (10 g) fresh ginger, thinly sliced

Use a pitcher or jar large enough to hold the water and fruit comfortably. A lid helps keep the infusion covered in the refrigerator. Fresh or frozen cherries work; if using frozen cherries, choose unsweetened, pitted ones.

How do you make cherry kiwi ginger water?

Prep time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups (950 mL)

Rinse the cherries, kiwi and ginger under running water. Scrub the ginger gently and peel it if you prefer.
Prepare the fruit by removing the cherry pits and halving the cherries. Peel and slice the kiwi, then slice the ginger thinly.
Add the cherries, kiwi and ginger to a clean pitcher. Pour in the cold water and stir gently.
Cover the pitcher and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours.
Strain the water if you prefer a clear drink, or leave the pieces in for serving. Pour into glasses and keep any remaining water refrigerated.

For another combination after trying this method, use the AI infused water generator.

Taste the water after 2 hours before deciding whether to steep it longer. The flavor will be subtler than a blended fruit drink, and it does not need added sugar. Avoid squeezing the fruit if you want a lighter infusion.

Why do cherries, kiwi and ginger pair well?

Cherries give the water a mellow fruit flavor and a hint of color. Kiwi brings a brighter, slightly tangy note that balances the cherries; ginger adds a little spice. The result is fruity rather than sharply spicy when made with the amounts above.

For a simpler cherry-forward drink, see cherry infused water. Learn more about the tart ingredient in kiwi water or the warming ingredient in ginger water.

The main established benefit of this drink is hydration. Whole kiwi and cherries contain nutrients and fiber, but an infusion does not necessarily contain the same amounts as the fruit; eating the fruit adds more of its nutrients and calories than drinking the strained water alone.

There is no established evidence that this particular infusion detoxifies the body. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste. If you have a kiwi allergy, avoid the drink; seek urgent medical help for trouble breathing or swelling after exposure.

How should you store cherry kiwi ginger water?

Keep the pitcher covered and refrigerated. Drink it within 24 hours for the best flavor, and discard any remainder after 2 days or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours.

You can strain out the fruit and ginger after steeping if you prefer a milder flavor or want to pour the water easily. Refrigerate the strained water too; straining does not make it shelf-stable.

How can you vary the recipe?

Make it more cherry-forward

Use a little more cherry and less kiwi while keeping the total prepared fruit close to 1 cup (150 g). This makes the flavor rounder and less tart without changing the method.

Emphasize the kiwi

Increase the kiwi and reduce the cherries, again keeping the total fruit close to 1 cup (150 g). Slice the kiwi rather than mashing it for a lighter infusion that is easier to strain.

Adjust the ginger

Use fewer ginger slices for a milder pitcher, or steep the recipe for the full 4 hours for a more noticeable ginger flavor. Taste before adding more: thin slices release flavor into the water as they sit.