Cherry Lemon Water: Recipe and How to Make It

Cherry lemon water is a fruit-infused drink made with cherries, lemon and water; it takes 2 hours 10 minutes total, including chilling, and yields about 4 servings.

What is cherry lemon water?

Cherry lemon water is a combination of sliced lemon and pitted cherries steeped in cold water. The lemon adds a bright citrus taste, while the cherries lend a mild fruit flavor and may add a little color.

It is a variation of cherry infused water that needs no added sugar. The fruit flavors the water rather than turning it into juice, so expect a lighter taste than you would get from blending or squeezing the ingredients.

What ingredients and ratio do you need?

For one pitcher, use approximately one cup of cherries and one sliced lemon per liter of water:

Water: 1,000 mL (about 4¼ cups)
Pitted cherries: about 150 g (1 cup), fresh and rinsed
Lemon: 1 medium lemon, about 100 g (roughly ½ cup sliced), rinsed

This makes approximately four 250 mL (1 cup) servings. The exact amount you pour will vary slightly depending on how much liquid stays with the fruit when you strain it.

Use either sweet or sour cherries, depending on your preference. A sweeter cherry makes a gentler infusion; a sour cherry pairs with the lemon for a more tart result. Neither type needs to be peeled.

How do you make cherry lemon water?

Rinse the cherries and lemon under running water, then put the cherries on a clean cutting board.
Remove the cherry pits and cut the cherries in half. Discard the pits rather than crushing them.
Slice the lemon thinly and remove any visible seeds.
Add the cherries and lemon to a clean pitcher, then pour in the water. Stir gently and cover.
Refrigerate for 2 hours, or up to 4 hours for a stronger flavor.
Strain out the fruit and serve cold. Remove the lemon by 4 hours to limit bitterness from the peel and pith.

For another custom pitcher, try the ai infused water generator.

You can serve cherry lemon water over ice or pour it directly from the refrigerator. Taste it after 2 hours: if the flavor is already right for you, strain it then rather than waiting for the full 4 hours.

Why do cherries and lemon pair well?

Cherries soften lemon’s sharpness with a rounded fruit flavor, while lemon keeps the drink tasting fresh. Like plain lemon water, this recipe gets its citrus character from the lemon, but the cherries make the flavor more layered.

The main practical benefit is hydration: adding fruit can make water more appealing to drink. Raw cherries and lemon juice contain vitamin C, but the amount that transfers into cherry lemon water during steeping is unknown. The nutrients in the whole fruit should not be counted as if they were all in the strained drink.

Cherry lemon water is flavored water, not a detox treatment. Your liver and kidneys do most of your body’s detoxification, while your lungs and gut also help eliminate waste.

How should you store cherry lemon water?

Keep the pitcher covered and refrigerated during steeping and after straining. Drink cherry lemon water within 24 hours for the best flavor, and discard it after 2 days. Discard it sooner if it becomes cloudy or slimy, or develops an unusual sour smell.

Do not leave the pitcher at room temperature for more than a few hours. If you prepare it for a gathering, keep it chilled and return any remaining water to the refrigerator promptly.

How can you vary cherry lemon water?

Add mint

Add 8 to 12 rinsed mint leaves to the pitcher before refrigerating. The mint adds a cool herbal note without changing the basic fruit ratio.

Add ginger

Add about 10 g (1 inch) of sliced fresh ginger with the cherries and lemon. It gives the finished water a gentle spicy edge; strain it out with the fruit.

Make a sparkling glass

Prepare and strain the recipe with still water. To serve, combine approximately 180 mL (¾ cup) of cherry lemon water with 60 mL (¼ cup) of sparkling water in a glass, so the bubbles are added just before drinking.