Kiwi Apricot Ginger Water: Recipe and How to Make It

Kiwi apricot ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes, including steeping, and yields about 4 cups (950 mL). Use the AI infused water generator to explore other ingredient combinations.

What is kiwi apricot ginger water?

Kiwi apricot ginger water is plain water steeped with fresh kiwi, apricot and sliced ginger. The fruit adds a lightly sweet, tart flavor, while ginger gives the drink a subtle warmth without making it hot.

Unlike a smoothie, this drink is not blended: the ingredients flavor the water as they sit. It is one of many tropical fruit infused water recipes you can prepare without added sweetener.

What ingredients and ratio do you need?

For about 4 servings of 1 cup (240 mL), use:

950 mL (4 cups) drinking water
80 g (about 1/2 cup) peeled, sliced kiwi
75 g (about 1/2 cup) pitted, sliced fresh apricot
10 g (about 2 tablespoons) thinly sliced fresh ginger

The fruit amounts are approximate because slices vary in size. Together, they provide about 1 cup of fruit per 950 mL of water, with enough ginger to add flavor without necessarily overpowering the fruit.

Choose ripe fruit that smells fresh and yields slightly to pressure. Firm fruit is easier to slice, while very soft fruit can make the water cloudier. A covered pitcher or large jar works well; use one with enough room for the fruit as well as the water.

How do you make kiwi apricot ginger water?

Prep time: 10 minutes
Chill time: 2–4 hours
Yield: About 4 cups (950 mL)

Wash your hands, pitcher and utensils. Rinse the kiwi, apricot and ginger under running water.
Peel the kiwi and slice it. Cut the apricot, remove and discard the pit, and slice the flesh.
Slice the ginger thinly; peel it first if you prefer.
Place the kiwi, apricot and ginger in the pitcher, then pour in the water.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours and steep longer if you want a stronger flavor.
Strain into glasses if you prefer clear water, or serve with the fruit pieces. Return any remaining water to the refrigerator promptly.

The 2-hour steep gives a total time of about 2 hours 10 minutes. A longer steep can bring out more flavor, but the fruit may also soften. Stir gently before serving rather than crushing the ingredients if you want a lighter, clearer drink.

Why do kiwi, apricot and ginger pair well?

Kiwi brings a bright tartness, apricot adds a mellow fruit flavor, and ginger gives the combination a gentle spicy edge. The balance is subtle: this is flavored water, not a concentrated juice. If you enjoy kiwi’s tartness on its own, try kiwi water.

Fresh apricot lends a softer sweetness that rounds out the kiwi; apricot infused water offers a simpler version of that flavor. Sliced ginger adds warmth, as it does in ginger water, and can be reduced if you prefer a milder pitcher.

The main benefit of kiwi apricot ginger water is hydration. The liver and kidneys do most of the body’s detoxification, with the lungs and gut also helping eliminate waste; infused water supports normal hydration rather than cleansing the body.

Whole kiwi and apricot contain nutrients and fiber, but the amount transferred into steeped water is uncertain. Most of the fiber stays in the fruit, so eat the fruit if you want its fiber. Unsqueezed, steeped infused water is typically under 10 kcal per 1-cup (240 mL) glass; eating or squeezing the fruit adds calories.

How should you store kiwi apricot ginger water?

Keep kiwi apricot ginger water covered and refrigerated, and drink it within 24 hours for the best flavor. You can strain out the fruit before storing if you prefer a clearer drink or do not want the pieces to soften further.

Discard the water after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Keep it chilled when possible and do not leave it at room temperature for more than a few hours. If you are allergic to kiwi, apricot or ginger, leave out the ingredient that causes your reaction.

How can you vary kiwi apricot ginger water?

Make it milder

Use about 5 g (1 tablespoon) sliced ginger instead of 10 g (2 tablespoons). Taste after the shorter steep and keep the fruit amounts the same so the kiwi and apricot remain noticeable.

Give the fruit more time

For a more pronounced infusion, refrigerate the pitcher for the full 4 hours before serving. Strain it afterward if the softened fruit is not to your taste.

Serve it with fruit

Leave the slices in the glass for texture, or strain them out and eat them separately. Eating the fruit makes the serving different from water alone and adds the fruit’s calories and fiber.