Cherry Plum Water: Recipe and How to Make It

Cherry plum water is chilled water infused with cherries and plums; it takes 2 hours 10 minutes in total and yields about 1 litre (4¼ cups).

What is cherry plum water?

Cherry plum water is a simple fruit infusion: sliced cherries and plums sit in water until they lend it a mild fruity flavor. The fruit is steeped rather than blended, so the result is lighter than juice or a smoothie.

It is a way to add flavor to water without adding sugar. For more fruit combinations, see these berry infused water recipes.

What ingredients and ratio do you need?

For one pitcher, use roughly equal amounts of cherries and plums. Together, the fruit comes to about 1 cup per litre of water.

Water: 1 litre (about 4¼ cups)
Cherries: 75 g (about ½ cup), pitted and chopped; sweet or sour cherries both work
Plums: 75 g (about ½ cup), pitted and sliced or chopped

The weights are for prepared fruit, after the pits are removed. Cup measurements are approximate because the size of the pieces affects how much fits in a cup. Choose ripe fruit for a fuller flavor, and use a clean, covered pitcher large enough to hold the water and fruit.

How do you make cherry plum water?

Prep time: 10 minutes
Steep time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 1 litre (4¼ cups)

Wash your hands, then rinse the cherries and plums under cool running water. Do not use soap on the fruit.
Remove the pits, chop the cherries, and slice or chop the plums. Keep the skins on for flavor and color.
Add the prepared fruit and water to a clean pitcher. Stir gently and cover.
Refrigerate for 2 hours; steep for up to 4 hours for a stronger flavor.
Serve chilled, straining out the fruit if you prefer. Refrigerate any remaining cherry plum water.

To explore another combination after making this recipe, try the AI infused water generator.

Why do cherries and plums pair well?

Cherries bring a bright, sometimes tart taste, while plums add a mellow stone-fruit flavor. Leaving the skins on can give the water a hint of color, although the shade and intensity depend on the fruit you use.

Both fruits also work on their own: cherry infused water highlights the cherry flavor, while plum infused water has a softer fruit taste.

The main benefit of cherry plum water is hydration. Whole cherries and plums provide nutrients and fiber when eaten, but their full nutritional values should not be counted as nutrients in the strained water. Steeped water is very low in calories; eating the fruit adds its calories.

No evidence establishes that this infusion detoxifies the body. The liver and kidneys do most of that work, while the lungs and gut also help eliminate waste.

How should you store cherry plum water?

Keep the pitcher covered in the refrigerator, including while the fruit steeps. Drink the water within 24 hours for the best flavor, and discard it after 2–3 days. Throw it away sooner if it becomes cloudy, slimy, or sour-smelling.

You can strain out the fruit after the steep if you like a milder flavor or want a clear pour. Keep the strained water refrigerated too, and avoid leaving it at room temperature for more than a few hours.

What variations can you make?

Make it more cherry-forward

Use a little more cherry and a little less plum, while keeping the total prepared fruit close to 1 cup. Sweet cherries make a gentler infusion; sour cherries give it a sharper note.

Make it more plum-forward

Reverse the balance with more plum and fewer cherries. Thin plum slices expose more of the fruit to the water and make the finished pitcher attractive without needing added sweetener.

Add fresh mint

Add a small handful of rinsed mint leaves, about 5 g (roughly ¼ cup), before refrigerating. Mint adds a cool herbal note while keeping the cherries and plums as the main flavors.

Serve over ice

Pour the finished infusion over ice for a colder drink. Ice will gradually dilute the flavor, so use less if you prefer a fruitier glass.