Honeydew Plum Basil Water: Recipe and How to Make It

Honeydew plum basil water is chilled water infused with honeydew, plum and fresh basil; it takes 2 hours 10 minutes in total and makes about 4 cups, or 4 servings.

What is honeydew plum basil water?

Honeydew plum basil water is a fruit-and-herb infusion made by steeping sliced produce in cold water. The melon gives it a gentle sweetness, the plum adds a tart note, and the basil lends a fresh herbal aroma.

It is one of many ways to combine fruit and water without blending or sweetening the drink. For more combinations, see these melon infused water recipes.

What ingredients and ratio do you need?

This recipe uses about 1 cup of chopped fruit and a small handful of basil for 4 cups of water. Weighing the fruit is helpful, but approximate cup measurements work for an infusion.

Prep time: 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups, or 4 one-cup servings

For help planning another combination or batch, try the ai infused water generator.

Ingredients

100 g honeydew, cut into small cubes, about 2/3 cup
50 g plum, pitted and thinly sliced, about 1/3 cup
5 g fresh basil, loosely packed, about 1/4 cup or 8–12 leaves
950 ml cold drinking water, about 4 cups

Choose ripe honeydew for the fullest melon flavor and a ripe but firm plum that will hold its shape when sliced. Fresh basil is preferable here because its leaves release their aroma readily in cold water.

You will also need a covered pitcher or jar large enough to hold the water and produce. A strainer is useful if you prefer to serve the water without the fruit and leaves.

How do you make honeydew plum basil water?

Wash the honeydew rind, plum and basil under running water before cutting or handling them.
Cut the honeydew, remove the rind and seeds, and cube enough flesh to measure about 2/3 cup.
Slice the plum thinly and discard the pit.
Add the honeydew, plum and basil to a clean pitcher. Gently press the basil leaves with your fingers as you add them to release their aroma.
Pour the cold water over the produce and cover the pitcher.
Refrigerate for 2 hours, or up to 4 hours for a more pronounced flavor.
Strain if desired, then serve chilled. Keep any remaining water refrigerated.

The drink is ready after the 2-hour steep, but the flavor will remain subtle compared with juice. If you prefer a clearer drink, strain it before pouring; leaving the pieces in makes for a more colorful pitcher.

Why do honeydew, plum and basil work together?

Honeydew has a mild, soft flavor that gives the plum room to stand out. The plum adds a little acidity, while basil provides an aromatic contrast to both fruits. Slicing the plum thinly and cubing the melon exposes more surface area to the water without turning the drink into a smoothie.

The ingredients also work separately: honeydew infused water emphasizes melon’s mellow flavor, while plum infused water has a fruitier, tangier profile. The herbal note comes from the same fresh leaves used in basil water.

The main benefit of the finished drink is hydration. Whole honeydew and plum contain nutrients, but the amount that transfers into steeped water is uncertain; eating the fruit adds its nutrients and calories. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste. This drink can help you stay hydrated, but it does not cleanse the body.

How should you store honeydew plum basil water?

Keep the pitcher covered and refrigerated, and drink the water within 24 hours for the best flavor. Discard it no later than 3 days after preparation, or sooner if it becomes cloudy, slimy or sour-smelling.

Do not leave the pitcher at room temperature for more than a few hours. If you strain the fruit out, keep it refrigerated too, and discard it if it shows the same signs of spoilage.

How can you vary honeydew plum basil water?

Make it more melon-forward

Use a little more honeydew and a little less plum, keeping the total fruit close to 1 cup. This produces a milder infusion while retaining the same water-to-fruit ratio.

Adjust the basil

Use fewer basil leaves for a softer herbal note. For a more noticeable aroma, gently press the leaves before steeping rather than shredding them into the water.

Change the steeping time

Taste the water after 2 hours in the refrigerator. If you want a stronger infusion, return it to the fridge and steep for up to 4 hours before serving.