Cherry Lime Water: Recipe and Storage Tips

Cherry lime water is water infused with cherries and lime that takes 2 hours 10 minutes to prepare and makes about 1 litre (4¼ cups).

What is cherry lime water?

Cherry lime water is a lightly flavored fruit infusion made by chilling cut cherries and lime slices in water. It is a variation of cherry infused water with a tart citrus edge.

Unlike juice, the fruit is steeped rather than blended or squeezed. The result is subtle, with a flavor that gets stronger as it sits in the refrigerator.

What ingredients and ratio do you need?

For approximately four servings, use:

Water: 1,000 mL (about 4¼ cups)
Cherries: 150 g (about 1 cup), pitted
Lime: 1 lime, about 100 g (about ½ cup sliced)

This ratio gives the cherries room to flavor the water without overpowering the lime. Use sweet or tart cherries according to your preference; tart cherries will make a sharper-tasting infusion.

Choose a pitcher large enough to hold the water and fruit. You will also need a knife, cutting board and a way to remove the cherry pits.

How do you make cherry lime water?

Prep time: 10 minutes
Infusion time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 1 litre (4¼ cups)

Wash the cherries and lime under running water.
Pit the cherries and cut them in half. Slice the lime into thin rounds.
Add the cherries and lime to a pitcher, then pour in the water.
Refrigerate for 2 hours. For a stronger flavor, continue steeping for up to 4 hours.
Strain out the fruit and serve the cherry lime water chilled. Remove the lime by 4 hours to limit bitterness from the pith.

For another fruit-and-water combination, use the ai infused water generator.

If you prefer a clearer drink, strain through a fine-mesh sieve. Gently pressing the cherries releases more flavor, but it can also make the water cloudier and add more fruit juice.

Why do cherries and lime work well together?

Cherries bring a mild fruit flavor, while lime adds acidity that makes the infusion taste brighter. The lime peel also contributes citrus aroma, as it does in lime water. Removing the slices after steeping keeps that aroma without letting the pith dominate.

The main practical benefit of cherry lime water is hydration, especially if the flavor helps you enjoy drinking water. Steeped fruit may contribute some flavor compounds, but the amounts of nutrients transferred to the water are not established here; they should not be confused with the nutrients in the whole fruit.

There is no evidence presented here that cherry lime water removes toxins. The liver and kidneys do most of the body's detoxification, while the lungs and gut help eliminate waste.

How should you store cherry lime water?

Keep cherry lime water refrigerated and drink it within 24 hours for the best flavor. Strain out the fruit after 2–4 hours, particularly the lime, then return the covered pitcher to the refrigerator.

Discard the water after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours. Start with clean equipment and freshly washed fruit each time you make a batch.

What variations can you make?

Use frozen cherries. Substitute 150 g (about 1 cup) of frozen, unsweetened, pitted cherries for the fresh cherries. Add them directly to the pitcher; the flavor and color may develop differently from a fresh-fruit batch.

Add mint. Add 8–12 washed mint leaves, about 5 g, with the cherries and lime. The mint gives the same infusion a fresher herbal note without needing sweetener.

Make it sparkling. Infuse the fruit in 500 mL (about 2⅛ cups) of still water, strain after 2 hours, and add 500 mL (about 2⅛ cups) of chilled sparkling water just before serving. Adding the sparkling water last helps preserve the bubbles.