Kiwi Plum Basil Water: Recipe and How to Make It

Kiwi plum basil water is a fruit-and-herb-infused drink that takes 2 hours 10 minutes, including the minimum chilling time, and yields about 4 cups (950 mL). Adjust the recipe to your taste with the ai infused water generator.

What is kiwi plum basil water?

Kiwi plum basil water is plain water steeped with slices of kiwi and plum and fresh basil leaves. The fruit lends a gently sweet, tart flavor, while the basil adds a fragrant herbal note. It is infused rather than blended, so the finished drink stays lighter than a smoothie.

This combination is one of many ways to make tropical fruit infused water recipes. You can strain out the ingredients before serving or leave them in the pitcher for appearance.

What ingredients and ratio do you need?

Use roughly equal amounts of kiwi and plum, plus a small handful of basil, for a pitcher that holds at least 4 cups. The fruit weights below refer to the prepared fruit, without the kiwi peel or plum pit.

Water: 950 mL (4 cups)
Kiwi: 75 g (about 1/2 cup), peeled and sliced
Plum: 75 g (about 1/2 cup), pitted and thinly sliced
Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

The fruit adds up to about 150 g, or 1 cup, for nearly 1 liter of water. A ripe kiwi and a ripe plum give the water a more noticeable fruit flavor; choose fruit that is fragrant and firm enough to slice. Use fresh, unbruised basil for a clean herbal taste.

You can measure the prepared fruit by weight for the most consistent ratio. Cup measurements are approximate because slice sizes and the way they settle in the cup vary.

How do you make kiwi plum basil water?

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

Wash the kiwi, plum and basil under running water, and clean the pitcher and cutting utensils.
Peel and slice the kiwi. Pit the plum and cut it into thin slices.
Place the fruit and basil in the pitcher. Gently press the basil leaves between your fingers to release their aroma without shredding them.
Pour in the water and stir gently. Cover the pitcher and refrigerate for 2–4 hours.
Taste the water after 2 hours. Strain and serve it when the flavor suits you, or leave it refrigerated for a longer steep within the 4-hour window.

The 2-hour steep gives the shortest total time of 2 hours 10 minutes. The longer steep makes the fruit and herb flavors more noticeable, though the result will still be subtler than juice.

Why do kiwi, plum and basil pair well?

Kiwi brings a bright, tart edge, while plum adds a softer, rounded fruit flavor. Basil connects the two with a fresh, lightly peppery aroma. For a more kiwi-forward pitcher, use a little more kiwi and a little less plum, keeping the combined amount of fruit about the same.

The combination also makes plain water more interesting without requiring added sugar. Drinking water supports hydration, which helps the body function normally. Kiwi and plum contain vitamin C and fiber when eaten, but the amount of nutrients that transfers into steeped water is uncertain; clear infused water should not be counted on as a significant source of fiber.

For a simpler fruit flavor, see kiwi water or plum infused water. The herbal note is also the focus of basil water.

How should you store kiwi plum basil water?

Keep the covered pitcher refrigerated throughout steeping and storage. Drink the water within 24 hours for the best flavor, counting from when you prepared it. Straining out the fruit and basil can help keep the flavor from becoming stronger, but it does not restart the storage clock.

Discard the water after 2 days, or sooner if it becomes unexpectedly cloudy, slimy or sour-smelling. Do not leave the pitcher at room temperature for more than a few hours. If you are allergic to kiwi or another ingredient, avoid that ingredient and use a different recipe.

How can you vary kiwi plum basil water?

For a tarter drink, shift the fruit ratio toward kiwi; for a softer, sweeter flavor, use more plum. Keep the combined fruit amount close to 1 cup so the water remains refreshing rather than crowded with fruit.

For a lighter herbal taste, use fewer basil leaves. For a stronger aroma, gently press the leaves before adding them, but avoid crushing them into tiny pieces that are difficult to strain. Serve over ice if you like, noting that melting ice will dilute the flavor.