Kiwi Cucumber Basil Water: Recipe and Storage

Kiwi cucumber basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to make and yields about 1 liter, or 4 servings.

What is kiwi cucumber basil water?

Kiwi cucumber basil water is plain water steeped with sliced kiwi, cucumber and fresh basil. The kiwi lends a gently tart, fruity note, while cucumber keeps the flavor mild and basil adds an herbal aroma.

It is one of many tropical fruit infused water recipes you can prepare without a blender or added sugar. The fruit and herbs flavor the water as they sit; the result is lighter than juice.

What ingredients and ratio do you need?

For about 4 servings, use:

1,000 mL water (about 4¼ cups)
150 g peeled, sliced green kiwi (about ¾–1 cup)
150 g sliced cucumber (about 1½ cups)
5 g fresh basil (about ¼ cup loosely packed, or 8–12 leaves)

This ratio gives the kiwi room to flavor the water without overwhelming the cucumber and basil. Choose ripe but firm kiwi so the slices hold their shape, and use fresh basil leaves rather than dried basil.

A pitcher with a lid is useful for steeping and storing the drink. You can strain the infusion before serving, or leave the ingredients in the pitcher while you pour.

How do you make kiwi cucumber basil water?

Prep time: 10 minutes
Refrigerator steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 1 liter, or 4 servings of roughly 250 mL each

Wash the kiwi, cucumber and basil under running water, and use a clean pitcher and utensils.
Peel the kiwi and slice it. Slice the cucumber thinly; leave its peel on if you like.
Add the kiwi, cucumber and basil to the pitcher. Gently press the basil leaves to release their aroma without tearing them into small pieces.
Pour in the water, cover the pitcher and refrigerate for 2 hours. For a stronger infusion, continue steeping for up to 4 hours.
Strain the water if desired, then pour it into glasses and serve chilled.

To adjust the ingredients for another pitcher, try the ai infused water generator.

Why do kiwi, cucumber and basil pair well?

The mild flavor of cucumber water gives kiwi and basil a subtle base. Kiwi adds tartness and a little fruit flavor, while the fresh, aromatic quality of basil water rounds out the combination.

Like kiwi water, this drink is an option if fruit flavor helps you enjoy drinking water. Its main benefit is hydration; it should not be treated as a detox treatment. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste.

Whole kiwi contains vitamin C and fiber, but the amount transferred into steeped water is uncertain. Eating the fruit is different from drinking the strained infusion, so whole-fruit nutrition figures should not be used as the drink’s nutrient content.

How should you store kiwi cucumber basil water?

Keep the pitcher covered and refrigerated, and drink the water 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 it at room temperature for more than a few hours.

For a milder flavor, strain out the fruit, cucumber and basil after the 2–4-hour steep, then return the water to the refrigerator. Use clean glasses when serving rather than drinking directly from the storage pitcher.

How can you vary kiwi cucumber basil water?

Make the kiwi flavor more noticeable

Cut the kiwi into thinner slices and steep the pitcher toward the longer end of the 2–4-hour range. Keep the cucumber and basil amounts the same so the drink stays balanced.

Make it more cucumber-forward

Use a little less kiwi and keep the cucumber at the recipe amount. The resulting drink will have a subtler fruit flavor while retaining the fresh cucumber taste.

Adjust the basil aroma

Start with fewer basil leaves for a mild herbal note, or use the full 8–12 leaves for a more noticeable aroma. Press the leaves gently rather than crushing them into the water, especially if you plan to serve the infusion unstrained.