Cherry Pineapple Ginger Water: Recipe and Steeping Tips

Cherry pineapple ginger water is a fruit-and-ginger infusion that takes 2 hours 10 minutes to prepare and yields about 4 cups (960 ml).

What is cherry pineapple ginger water?

Cherry pineapple ginger water combines pitted cherries, pineapple pieces and fresh ginger with cold water. The ingredients steep in the refrigerator, giving the water a fruity, lightly spicy flavor without requiring juice or added sweetener.

It is one way to make plain water more appealing. For more fruit combinations, browse these berry infused water recipes.

What ingredients and ratio do you need?

This recipe uses about 150 g of fruit and 10 g of ginger for roughly 1 liter of water. You will need a clean pitcher or covered jar large enough to hold the water and fruit.

Cold water: 960 ml (4 cups)
Cherries: 75 g (about 1/2 cup), pitted and halved
Pineapple: 75 g (about 1/2 cup), peeled and diced
Fresh ginger: 10 g (about 1/8 cup, or 2 tablespoons), thinly sliced

Fresh sweet or sour cherries both work; sour cherries give a tarter result. Measure the cherries after removing the pits, and use pineapple flesh without the tough skin or core.

The fruit and ginger are intended for steeping rather than blending. Their flavor transfers to the water, but the amount of nutrients that transfers is uncertain.

How do you make cherry pineapple ginger water?

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

Wash the cherries, pineapple and ginger under running water before cutting them.
Pit and halve the cherries, dice the peeled pineapple, and thinly slice the ginger.
Add the fruit and ginger to a clean pitcher, then pour in the cold water.
Cover the pitcher and refrigerate for 2–4 hours, depending on how strong you want the flavor.
Pour into glasses, straining the fruit and ginger if you prefer, and serve cold.

For another combination using the same method, try the ai infused water generator.

The flavor will be lighter at 2 hours and more pronounced after a longer steep. Keep the pitcher refrigerated while it infuses rather than leaving it on the counter.

Why do cherry, pineapple and ginger pair well?

Cherries bring a rounded fruit flavor that can be sweet or tart, while pineapple adds a brighter tropical note. Ginger gives the finish a gentle warmth that balances both fruits. See cherry infused water and pineapple infused water for more on their individual flavors.

Slicing the ginger exposes more of its surface to the water. The result is usually milder than eating the ginger itself; ginger water is another way to explore that flavor.

The main health benefit of cherry pineapple ginger water is hydration. Drinking it does not cleanse the body: the liver and kidneys do most of that work, while the lungs and gut help eliminate waste. Eating the fruit provides its fiber, but strained infused water should not be counted as having the same fiber or nutrient content as the whole fruit.

How should you store cherry pineapple ginger water?

Keep the infusion covered in the refrigerator and drink it within 24 hours for the best flavor. Discard any remainder after 2 days, or sooner if it becomes slimy, sour-smelling or unexpectedly cloudy.

Remove the fruit and ginger with a clean strainer if you want a smoother drink. Straining does not extend the storage time, so keep the water refrigerated afterward as well.

How can you vary cherry pineapple ginger water?

Make it fruitier

Use more cherries for a deeper cherry flavor, or increase the pineapple for a brighter taste. Keep the water quantity the same, and taste after the initial refrigerated steep before adding more fruit.

Adjust the ginger

Use fewer ginger slices for a gentler drink, or add a little more for a sharper finish. Thin slices make it easier to distribute the flavor throughout the pitcher.

Serve it over ice

Pour the finished infusion over ice for a colder drink. Ice will dilute the flavor as it melts, so a longer refrigerated steep may be useful if you prefer a stronger taste.