Kiwi Peach Basil Water: Recipe and How to Make It

Kiwi peach basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes in total and yields about 4 cups (960 mL), or 4 servings. For another combination, try the ai infused water generator.

What is kiwi peach basil water?

Kiwi peach basil water is water steeped with sliced kiwi, peach and fresh basil. The fruit gives the water a gently sweet, tart flavor, while the basil adds a fresh herbal note; the ingredients are infused rather than blended.

It is one of many tropical fruit infused water recipes you can make in a pitcher. Serve it chilled as a flavored alternative to plain water, with or without the fruit in the glass.

What ingredients and ratio do you need?

Use roughly equal amounts of kiwi and peach, plus a small handful of basil, for 4 cups of water. The fruit weights below are for the prepared, edible portions; cup measurements are approximate.

960 mL (4 cups) drinking water
75 g (about 1/2 cup) peeled, sliced kiwi
75 g (about 1/2 cup) sliced peach, pit removed
5 g (about 1/4 cup loosely packed, or 8–12 leaves) fresh basil

Choose ripe fruit that is firm enough to slice. A very soft peach will release more pulp, so strain the finished water if you prefer a clearer drink. A covered pitcher or large jar with room for both the water and fruit works well.

Recipe timing: Allow 10 minutes for preparation and at least 2 hours for refrigerated steeping. The yield is approximately four 1-cup (240 mL) servings, although a little water may remain with the fruit after straining.

How do you make kiwi peach basil water?

Rinse the kiwi, peach and basil under cool running water. Peel and slice the kiwi, then remove the peach pit and slice the peach.
Add the fruit and basil to a pitcher. Gently press the basil leaves once or twice to release their aroma, without crushing the fruit.
Pour in the water, cover the pitcher and refrigerate for 2 hours. Steep for up to 4 hours if you prefer a stronger flavor.
Strain the infusion if desired, then pour into glasses and serve chilled.

Taste the water after the first 2 hours. If the flavor is still too subtle, return it to the refrigerator for the remaining steeping time. Leaving the slices intact gives a lighter drink than squeezing or blending the fruit.

Why do kiwi, peach and basil pair well?

Kiwi brings a tart, bright flavor, while peach adds a softer sweetness. Basil ties them together with an aromatic, slightly peppery finish. The proportions keep any one ingredient from dominating the pitcher, but you can adjust the balance to suit your taste.

For a more fruit-forward infusion, use the same preparation approach as kiwi water or peach infused water. For a more pronounced herbal aroma, the same gentle pressing used for basil water works here.

The main benefit of this drink is hydration. The liver and kidneys do most of the body's detoxification; kiwi peach basil water does not cleanse them or flush out toxins.

Whole kiwi and peach contain nutrients and fiber, but the amounts that transfer into steeped water are not established here. Steeped infused water is usually under 10 kcal per glass; eating or squeezing the fruit adds the fruit's calories.

How should you store kiwi peach basil water?

Keep the pitcher 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 it at room temperature for more than a few hours.

You can strain out the fruit and basil after steeping, but continue to refrigerate the water and use the same storage window. Avoid any ingredient you are allergic to; seek emergency help for trouble breathing or swelling of the tongue or throat after eating or drinking.

How can you vary kiwi peach basil water?

Make the fruit flavor brighter

Use a little more kiwi and a little less peach while keeping the total prepared fruit near 150 g, or about 1 cup. The result will taste tarter without changing the amount of water.

Make it softer and sweeter-tasting

Increase the peach and reduce the kiwi, keeping the same total fruit amount. Ripe peach contributes a gentler flavor, so taste after 2 hours and steep longer in the refrigerator if needed.

Adjust the basil

Use fewer basil leaves for a subtler herbal note, or use the full 8–12 leaves for a more noticeable aroma. Press the leaves gently rather than shredding them if you plan to serve the water without straining.