Kiwi Honeydew Basil Water: Recipe & How to Make It

Kiwi honeydew basil water is a fruit-and-herb infused water that takes 2 hours 10 minutes to prepare, including chilling, and yields about 4 cups (4 servings). For another combination, try the ai infused water generator. You can also browse more tropical fruit infused water recipes.

What is kiwi honeydew basil water?

Kiwi honeydew basil water is chilled water infused with sliced kiwi, chopped honeydew and fresh basil. The fruit lends a light sweetness and tartness, while the basil adds an herbal aroma. It is steeped rather than blended, so the result tastes subtler than juice.

This recipe uses no added sugar. It is a refreshing way to drink water, but it is not a medical treatment or a special detox product.

What ingredients and ratio do you need?

For about 4 servings, use:

Water: 1,000 ml (about 4¼ cups), preferably cold and drinkable
Kiwi: 75 g (about ½ cup), peeled and sliced
Honeydew: 75 g (about ½ cup), rind and seeds removed, cut into small pieces
Fresh basil: 5 g (about ¼ cup loosely packed, or 8–12 leaves)

Together, the kiwi and honeydew make about 150 g (1 cup) of fruit per liter of water. This gives the water a noticeable fruit flavor without making it thick. Choose ripe fruit for a sweeter taste; firm pieces are easier to strain than very soft ones.

If you are allergic to kiwi or another ingredient, leave it out rather than using it in the pitcher.

How do you make kiwi honeydew basil water?

Prep time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups, or 4 servings

Wash your hands, then rinse the kiwi, honeydew rind and basil under running water. Scrub the melon rind before cutting it.
Prepare the kiwi by peeling and slicing it. Remove the honeydew rind and seeds, then cut the flesh into small pieces.
Place the fruit and basil in a clean pitcher. Gently press the basil leaves between your fingers as you add them to release their aroma.
Pour the water over the ingredients, cover the pitcher and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours in the refrigerator.
Serve the water chilled, straining out the solids if you prefer. Add ice to the glass if you like.

The flavor will be delicate rather than syrupy. For an even infusion, give the covered pitcher a gentle stir before serving; avoid mashing the fruit if you want clearer water.

Why do kiwi, honeydew and basil work together?

Kiwi brings a bright, tangy note that balances honeydew’s mild sweetness. In this recipe, it plays a similar flavor role to the fruit in kiwi water, but the melon softens its sharpness.

Honeydew provides a mellow base, as it does in honeydew infused water. Basil adds a fresh herbal finish; pressing the leaves gently helps release their aroma without shredding them throughout the pitcher. For a simpler herbal infusion, see basil water.

The main benefit of the drink is hydration. The liver and kidneys do most of the body’s detoxification; infused water supports hydration but does not flush toxins or replace those organs’ work.

Steeped water is very low in calories, usually under 10 kcal per glass. It does not contain all the nutrients or fiber in the whole fruit; eating the fruit adds its calories and fiber.

How should you store it?

Keep kiwi honeydew basil water covered and refrigerated. Drink it within 24 hours for the best flavor, and 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 2 hours. Straining out the fruit and basil can keep the flavor from becoming too strong, but it does not reset the storage time.

How can you vary the recipe?

Make it fruitier

Use a little more kiwi for a sharper flavor, or more honeydew for a milder one. Keep the total amount of fruit close to the recipe’s starting ratio if you want the water to remain lightly flavored.

Adjust the basil

Use fewer basil leaves for a gentler herbal note. For a more noticeable aroma, press the leaves lightly before adding them rather than chopping them finely.

Change the serving style

Strain the pitcher for a clear drink, or leave the fruit in while serving for a more colorful presentation. If you eat the refrigerated fruit, use it within the same storage window as the water.