Cherry Orange Lavender Water: Easy Infused Water Recipe

Cherry orange lavender water is a fruit-and-flower infusion that takes 2 hours 10 minutes to make and yields about 4 cups (960 mL). For another combination, try the AI infused water generator.

What is cherry orange lavender water?

Cherry orange lavender water is plain water steeped with pitted cherries, orange slices and a little culinary lavender. The result is lightly fruity and floral rather than as sweet or concentrated as juice.

It’s a variation on berry infused water recipes, with citrus and flowers adding layers of flavor. The fruit is strained rather than blended, so the finished water will be relatively clear and gently flavored.

What ingredients and ratio do you need?

This recipe uses approximately 1 cup of cherries and one orange for 4 cups of water. A small amount of lavender is enough to add fragrance without overwhelming the fruit.

• Water: 960 mL (4 cups), cold
• Cherries: approximately 150 g (1 cup), pitted
• Orange: approximately 100 g (about 3/4 cup sliced), peeled
• Dried culinary lavender: approximately 0.25 g (1/4 teaspoon, or about 1/192 cup)

Use lavender sold for culinary use, not lavender essential oil, potpourri or decorative flowers. Sweet or sour cherries both work; choose ripe fruit for the fullest flavor. Peeling the orange before slicing helps limit bitterness from the pith.

A fine-mesh strainer or a food-safe infuser makes the lavender easier to remove. You’ll also need a covered pitcher large enough to hold the water and fruit.

How do you make cherry orange lavender water?

Prep time: About 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups (960 mL)

1. Wash the cherries and orange under running water. Remove the cherry stems and pits, then halve the cherries.
2. Peel the orange and cut the flesh into slices. Remove any seeds.
3. Add the cherries and orange to a pitcher. Place the culinary lavender in a food-safe infuser or add it directly to the pitcher.
4. Pour in the cold water, cover the pitcher and refrigerate for 2 hours. Taste it; for a stronger flavor, continue steeping in the refrigerator for up to 4 hours total.
5. Remove the infuser or strain out the lavender and fruit. Serve the water cold.

The flavor will be subtler than a fruit juice. If you prefer it stronger, gently press a few cherry halves with a spoon before adding the water; this can make the drink less clear and add some fruit sugars.

Why do cherry, orange and lavender pair well?

Cherries bring a sweet or tart fruit flavor, depending on the variety. Orange adds a brighter citrus note, while lavender gives the water a floral finish. The small amount of lavender lets the other ingredients remain noticeable.

The cherries are the starting point in cherry infused water, while orange infused water highlights the citrus on its own. For a simpler floral infusion, see lavender water.

The main benefit of cherry orange lavender water is that it can make plain water more appealing to drink. Hydration supports normal body functions; the liver and kidneys do most of the body’s detoxification. Although whole fruit contains nutrients, the amount that transfers into steeped water is unknown.

How should you store cherry orange lavender water?

Keep the pitcher covered and refrigerated while it steeps and after straining. Drink the water within 24 hours for the best flavor, and discard it after 2 days. Strain by 4 hours; citrus pith can make the water bitter if left in longer.

Discard the water sooner if it becomes cloudy or slimy or smells sour. Don’t leave it at room temperature for more than a few hours. Removing the cherry pits before steeping also helps keep them out of the finished drink.

What variations can you try?

Make it more tart

Use sour cherries instead of sweet cherries, keeping the same approximate amount. Taste after the refrigerated steep before deciding whether you want to press the fruit for a stronger flavor.

Adjust the floral flavor

For a subtler drink, use less culinary lavender. Keeping it in an infuser lets you remove the flowers easily if their flavor becomes strong enough before you strain the fruit.

Change the orange

Try a different variety of orange while keeping the same amount. Peel and slice it as directed, and remove any seeds before it goes into the pitcher.

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