Cranberry Plum Basil Water: Easy Pitcher Recipe

Cranberry plum basil water is a fruit-and-herb infused water that takes 2 hours 10 minutes to make and yields about 4 cups (950 ml).

What is cranberry plum basil water?

Cranberry plum basil water combines tart cranberries, sweet plum, and fresh basil in a pitcher of chilled water. The fruit and herbs steep in the refrigerator, giving the water a subtle flavor without blending or squeezing them.

This recipe is one of many berry infused water recipes you can adjust to suit your taste. Its flavor is lighter than juice: the water takes on some fruit and herb character, while most of the solids stay in the pitcher.

What ingredients and ratio do you need?

For a pitcher yielding about 4 cups (950 ml), use:

Water: 950 ml (4 cups)
Fresh or frozen unsweetened cranberries: 75 g (about 3/4 cup)
Sliced fresh plum: 75 g (about 1/2 cup), pit removed
Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

The fruit amounts are approximate; a little more or less will still work. Use a ripe plum for a softer, sweeter flavor and fresh basil leaves without dark or slimy spots. The cranberries can be fresh or frozen, but choose unsweetened fruit rather than cranberry sauce.

You’ll also need a clean pitcher or large jar with a lid, a knife, and a strainer if you prefer to serve the water without fruit. A clear pitcher makes it easy to see the ingredients, but any food-safe container with a lid will work.

How do you make cranberry plum basil water?

Prep time: 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups (950 ml)

Rinse the cranberries, plum, and basil under running water.
Cut the cranberries in half. Slice the plum and discard its pit.
Tear the basil leaves gently, then place them in the pitcher with the cranberries and plum.
Pour the water over the ingredients and stir gently.
Cover the pitcher and refrigerate for 2 hours. Taste the water; for a stronger infusion, return it to the refrigerator for up to 2 more hours.
Strain if desired, then pour into glasses and serve chilled.

For another combination with a similar method, try the AI infused water generator.

Tearing the basil exposes more of its aroma, while halving the cranberries helps their tart flavor reach the water. If the flavor is stronger than you like, add a little more cold water before serving.

Why do cranberry, plum, and basil pair well?

Cranberry adds a sharp, tart note, while ripe plum rounds it out with a gentler fruit flavor. Basil gives the pitcher a fresh, herbal aroma that keeps the combination from tasting like fruit alone. If you enjoy the tartness most, explore cranberry infused water; for a softer fruit flavor, see plum infused water.

The main benefit of cranberry plum basil water is hydration. Drinking water supports the liver and kidneys, which do most of the body’s detoxification; the lungs and gut also help eliminate waste.

Whole cranberries and plums contain nutrients, but the amount that transfers into steeped water is unknown. Don’t count the nutrition of the whole fruit as the nutrition of the strained drink. Steeped infused water is generally very low in calories; squeezing or eating the fruit adds its calories. For more on the herb’s flavor, see basil water.

How should you store it?

Keep cranberry plum basil water covered in the refrigerator and 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.

Do not leave the pitcher at room temperature for more than a few hours. Straining the fruit and basil can make serving easier, but it does not replace refrigeration or extend the recommended storage time.

How can you vary the recipe?

Make it more tart

Use a little more cranberry and a little less plum, keeping the total fruit amount roughly the same. Halve the cranberries as directed so they can infuse the water.

Make the plum flavor gentler

Choose a ripe plum and reduce the cranberry slightly. Taste after the first 2 hours; a shorter steep gives you more control over the intensity.

Adjust the basil

For a lighter herbal note, use fewer leaves and avoid tearing them. For a more noticeable aroma, tear the leaves before adding them, as in the main recipe.

Serve it with ice

Pour the finished infusion over ice just before drinking. The ice will dilute the flavor as it melts, so taste the water before adding any extra water.