Cherry Plum Rosemary Water: Recipe & How to Make It

Cherry plum rosemary water is a chilled infusion of cherries, plums and fresh rosemary that takes 2 hours 10 minutes to prepare and yields about 1 liter (4¼ cups), or four servings.

For another combination, try the AI infused water generator.

What is cherry plum rosemary water?

Cherry plum rosemary water is plain water steeped with sliced cherries, plum and rosemary. The fruit adds a gently sweet-tart flavor, while the herb gives it an aromatic finish without added sugar.

This recipe uses separate cherries and plums, not the fruit called a cherry plum. For more fruit-forward ideas, explore these berry infused water recipes.

What ingredients and ratio do you need?

For about 1 liter (4¼ cups), you will need:

• Water: 1 liter (about 4¼ cups), cold
• Cherries: 75 g (about ½ cup), pitted and halved
• Plum: 75 g (about ½ cup), pitted and sliced
• Fresh rosemary: about 5 g (2 small sprigs, or roughly 1 tablespoon or 1/16 cup of loosely packed leaves)

The fruit amounts are measured after removing the pits. Together, they make about 150 g (1 cup) of chopped fruit per liter of water, with two rosemary sprigs for a noticeable but not dominant herbal note.

Use ripe fruit that smells fresh and has no signs of spoilage. Sweet or sour cherries both work; sour cherries will give the water a more tart flavor.

How do you make cherry plum rosemary water?

Allow about 10 minutes for preparation and at least 2 hours for chilling. A longer steep gives the fruit and rosemary more time to flavor the water.

1. Rinse the cherries, plum and rosemary under cool running water.
2. Pit the cherries and plum, then halve the cherries and thinly slice the plum. Discard the pits.
3. Bruise the rosemary gently between your fingers to release its aroma. Leave the sprigs intact so they are easy to remove.
4. Add the fruit and rosemary to a clean pitcher, then pour in 1 liter (about 4¼ cups) of cold water.
5. Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours; leave it longer if you prefer a stronger infusion.
6. Remove the rosemary or strain out all the solids when the flavor suits you. Pour into four glasses and serve chilled.

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Why do cherries, plums and rosemary pair well?

Cherries bring a bright, fruity flavor, while plum adds a softer sweetness and tartness. The two fruits complement each other without needing juice or a sweetener. See cherry infused water and plum infused water for more ways to use each fruit.

Rosemary adds a woodsy, aromatic contrast to the fruit. A light touch keeps it from overwhelming the pitcher; learn more about the herb in rosemary water.

The main benefit of the finished drink is hydration. Cherries and plums contain nutrients and fiber when eaten whole, but the amounts that pass into an infusion are not established, and the water does not provide the same fiber as the fruit. Steeped water is typically under 10 kcal per glass; squeezing or eating the fruit adds calories.

The liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste. Cherry plum rosemary water can help you stay hydrated, but it is not a detox treatment.

How should you store cherry plum rosemary water?

Keep the covered pitcher refrigerated and drink the infusion within 24 hours for the best flavor. Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Return the pitcher to the refrigerator promptly after serving rather than leaving it out for an extended period. Use clean utensils when removing fruit or pouring individual servings.

How can you vary cherry plum rosemary water?

For a more cherry-forward pitcher, use more cherries and less plum while keeping the combined fruit close to 150 g (about 1 cup) per liter of water. Reverse the balance for a stronger plum flavor.

For a subtler herbal note, use one rosemary sprig instead of two. You can also remove the rosemary after the initial 2-hour steep and let the fruit continue infusing until the flavor is where you want it.

For a less intense drink, serve the finished infusion over ice or dilute it with more cold water. These adjustments change the flavor rather than giving the water a special health effect.