Kiwi Pear Basil Water: Recipe and How to Make It

Kiwi pear basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes, including steeping, and yields about 4 cups (960 mL). The recipe uses fresh produce and plain water, with no added sweetener.

What is kiwi pear basil water?

Kiwi pear basil water is water steeped with sliced kiwi, pear and fresh basil. The fruit gives it a gently sweet, tart flavor, while the basil adds a fresh herbal aroma.

It’s one of many tropical fruit infused water recipes you can make in a pitcher. Unlike a smoothie, the drink is steeped rather than blended, so it stays light and mostly clear.

What ingredients and ratio do you need?

Use approximately 1 cup (150 g) of sliced fruit and a small handful of basil for every 4 cups (960 mL) of water. This batch makes about four 1-cup servings; the exact yield may be a little less after the fruit is removed.

Ingredient	Metric amount	US amount
Kiwi, peeled and sliced	About 75 g	1/2 cup
Pear, cored and thinly sliced	About 75 g	1/2 cup
Fresh basil leaves	About 5 g	Loosely packed 1/4 cup, or about 8–12 leaves
Cold drinking water	960 mL	4 cups

Choose ripe but firm fruit so the slices hold their shape in the pitcher. A pear with unbroken skin and fresh-looking basil leaves will give the water a clean flavor.

Avoid kiwi if you have a kiwi allergy. Seek urgent medical help if a reaction causes trouble breathing or swelling of the tongue or throat.

How do you make kiwi pear basil water?

Prep time: 10 minutes. Refrigerated steeping time: 2–4 hours. Total time: 2 hours 10 minutes to 4 hours 10 minutes.

Wash the kiwi, pear and basil under running water. Gently dry the basil leaves.
Peel the kiwi and cut it into thin slices. Core the pear and slice it thinly, leaving the skin on if you like.
Place the fruit and basil in a clean pitcher. Gently press the basil leaves between your fingers first to release their aroma, without shredding them.
Pour in the cold water and stir gently. Cover the pitcher and refrigerate for 2–4 hours.
Taste the water and strain out the fruit and basil if the flavor is strong enough. Serve chilled, with ice if desired.

For another combination, try the ai infused water generator after making this recipe.

Why do kiwi, pear and basil pair well?

Kiwi brings a bright, tart note, while pear softens it with a delicate sweetness. Basil adds an aromatic contrast without making the drink taste like juice. If you enjoy the tart side of this blend, kiwi water offers a simpler version.

The pear helps round out the flavor, especially when it is ripe and fragrant. For a milder fruit infusion, see pear infused water. Basil is best added gently: bruising the leaves releases aroma, while tearing them into tiny pieces can leave the water harder to strain. Learn more about the herb in basil water.

The main benefit of the finished drink is hydration. Whole kiwi provides vitamin C, and both whole fruits provide fiber, but those whole-fruit values should not be treated as the nutrient content of the steeped water; much of the fiber remains in the fruit. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste.

How long can you store kiwi pear basil water?

Keep the pitcher 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.

Straining out the fruit and basil once the flavor suits you can help keep the taste from becoming too strong. Keep the strained water covered in the refrigerator, and discard it on the same schedule rather than treating straining as a way to extend storage.

How can you vary the recipe?

Make it pear-forward

Use more pear and less kiwi while keeping the total fruit amount close to 1 cup (150 g). This gives the water a softer, less tart flavor.

Bring out the basil

Add a few extra basil leaves for a more noticeable herbal aroma. Bruise them gently before steeping, then strain when the flavor is to your liking.

Keep the flavor subtle

Use slightly fewer fruit slices and taste the water after 2 hours in the refrigerator. You can continue steeping it for up to 4 hours if you prefer a stronger infusion.