Cherry Pear Water: Recipe and How to Make It

Cherry pear water is cold water infused with cherries and pear, taking about 2 hours and 10 minutes to make and yielding approximately 1 liter (4¼ cups). For another fruit combination, try the ai infused water generator.

What is cherry pear water?

Cherry pear water is a lightly flavored drink made by steeping fruit in chilled water. Unlike a smoothie or juice, the fruit is not blended or squeezed, so the flavor is subtle and the water stays relatively clear.

The cherries bring a bright fruit flavor, while the pear adds a softer sweetness. It is one option among these berry infused water recipes when you want a pitcher of water with no added sugar.

What ingredients and ratio do you need?

For approximately 1 liter of cherry pear water, use:

Cold drinking water: 1 liter (about 4¼ cups)
Cherries: 75 g (about ½ cup), measured pitted and halved
Pear: 75 g (about ½ cup), diced

This ratio uses about 1 cup, or 150 g, of chopped fruit per liter of water. The cup measurements are approximate because the size of the fruit pieces affects how they fit in the cup.

Choose a ripe pear that feels slightly soft near the stem, and use fresh cherries that are firm and in good condition. Sweet or sour cherries both work; sour cherries will give the water a more tart flavor. No sweetener is needed for the basic recipe.

How do you make cherry pear water?

Allow about 10 minutes for preparation and at least 2 hours for refrigerated steeping.

Pour 1 liter (about 4¼ cups) of cold drinking water into a clean pitcher or large jar.
Rinse the cherries and pear under running water.
Remove the cherry pits and pear core. Halve the cherries and dice the pear, then measure the prepared fruit.
Add the cherries and pear to the water and stir gently.
Cover the pitcher and refrigerate for 2–4 hours. Use 2 hours for the stated total time; a longer steep gives the fruit more time to flavor the water.
Strain out the fruit if you like, then serve the cherry pear water chilled.

The finished amount is approximate: some water may remain on the fruit if you strain it. If the flavor is lighter than you prefer, let the covered pitcher steep longer within the recommended window rather than squeezing the fruit.

Why do cherries and pear work well together?

Cherries offer a pronounced fruity note that balances pear’s milder flavor. A ripe pear contributes a gentle sweetness, while the type of cherry you choose determines how tart the combination tastes.

For a simpler flavor, compare it with cherry infused water or pear infused water. Using both fruits gives this recipe a rounder flavor without adding juice or sweetener.

The main benefit of cherry pear water is that it supplies water for hydration. Whole cherries and pears contain nutrients, but the amounts that transfer into steeped water are uncertain; don’t count the whole fruit’s nutrients as nutrients in the strained drink. The liver and kidneys do most of the body’s detoxification, and hydration supports their normal function.

How should you store cherry pear water?

Keep cherry pear water covered in the refrigerator, including while it steeps. Drink it within 24 hours for the best flavor. Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Straining the fruit after steeping makes the finished water easier to pour and lets you stop the flavor from developing further. Don’t leave the pitcher at room temperature for more than a few hours; return it to the refrigerator after serving.

What variations can you make?

Make the cherry flavor brighter

Choose sour cherries for a tarter pitcher, or replace some of the pear with cherries. Keep the combined prepared fruit at about 150 g (1 cup) per liter of water as a starting point.

Make the pear flavor more prominent

Use more pear and fewer cherries while keeping roughly the same total amount of fruit. A ripe, fragrant pear will give the water a softer profile, although the finished drink will still be much lighter than pear juice.

Add fresh mint

Rinse and add 2 sprigs of fresh mint (about 5 g) with the fruit. Steep the covered pitcher in the refrigerator for the same 2–4 hours, then strain if you prefer a cleaner-tasting drink.