Cherry Orange Rosemary Water: Easy Infused Water Recipe

Cherry orange rosemary water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to make and yields about 1 liter (4 cups).

What is cherry orange rosemary water?

Cherry orange rosemary water is made by steeping cherries, orange slices and fresh rosemary in cold water. The cherries add a gentle fruity taste, the orange brings citrus and the rosemary adds an herbal aroma.

The fruit is steeped rather than blended, so the finished drink has a lighter flavor than juice. For more fruit-forward combinations, browse these berry infused water recipes.

What ingredients and ratio do you need?

Use the following amounts for approximately 1 liter of water, or about four 1-cup servings. The fruit and herb are strained out before serving.

Water: 1,000 ml (about 4¼ cups)
Cherries: 150 g (about 1 cup), pitted and halved
Orange: 100 g (about ⅔ cup sliced, or 1 small orange)
Fresh rosemary: 5 g (about 2 sprigs, with roughly 1/16 cup or 1 tablespoon of leaves)

Sweet or sour cherries both work. Choose a clean, food-safe pitcher with room for the fruit as well as the water. If your orange is larger than needed, save the remaining slices for another use.

Measure the cherries after pitting and halving them. A pitcher with a lid makes it easy to keep the infusion covered in the refrigerator.

How do you make cherry orange rosemary water?

Allow about 10 minutes for preparation and at least 2 hours for the refrigerated steep. No cooking or added sweetener is needed.

Wash the cherries, orange and rosemary under running water. Wash your hands and make sure the pitcher is clean.
Pit the cherries and cut them in half. Slice the orange thinly; remove its peel and white pith if you prefer a milder citrus flavor.
Place the cherries, orange slices and rosemary sprigs in the pitcher. Gently press the rosemary once to release its aroma without crushing it into small pieces.
Pour in the water, cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours and leave it longer if you want a stronger infusion.
Strain out the fruit and rosemary, then serve chilled. If the orange peel and pith are still on, strain by about 4 hours to limit bitterness.

For another combination, use the ai infused water generator.

Why do cherry, orange and rosemary work together?

Cherry gives the drink its fruit-forward base, with a flavor that can be sweet or tart depending on the variety. For a simpler version of that flavor, see cherry infused water.

Orange adds brightness that balances the cherries. The peel also adds aroma, though its white pith can become bitter during a longer steep; explore orange infused water for another citrus-focused option.

Rosemary contributes a savory, woodsy note, so two sprigs are enough to start. If you enjoy that herbal flavor, see rosemary water.

The main benefit of this drink is hydration. Whole oranges contain vitamin C, but the amount that transfers into the water is not known for this recipe. The liver and kidneys do most of the body’s detoxification; infused water is not a substitute for their work.

How should you store it?

Keep cherry orange rosemary water covered and refrigerated while it steeps and after straining. For the best flavor, drink it within 24 hours. Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Straining by about 4 hours is especially useful when the orange peel is included: it helps prevent the citrus from overpowering the other flavors. Avoid leaving the pitcher at room temperature for more than a few hours.

How can you vary the recipe?

Make it more tart

Use sour cherries instead of sweet cherries, keeping the same 150 g (about 1 cup) amount. Taste after 2 hours; sour cherries can give the water a sharper fruit flavor.

Soften the rosemary

Start with 1 rosemary sprig instead of 2 if you prefer the orange and cherry to lead. You can add the second sprig during the refrigerated steep if you want more herbal flavor.

Reduce citrus bitterness

Remove the orange peel and white pith before adding the slices. You will still get citrus flavor from the flesh, with less of the bitterness that can develop during steeping.