Passion Fruit Apricot Basil Water Recipe

Passion fruit apricot basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to prepare and makes about 4 cups.

What is passion fruit apricot basil water?

Passion fruit apricot basil water combines tart passion fruit pulp, sliced fresh apricot, and basil leaves in drinking water. The ingredients steep in the refrigerator, giving the water a fruity flavor without needing a sweetener.

It’s one of many tropical fruit infused water recipes you can make in a pitcher. Serve it strained for a lighter texture, or leave some fruit in the glass if you enjoy the pulp and seeds.

What ingredients and ratio do you need?

Use roughly 1 cup of fruit and a small handful of basil for 4 cups of water. The measurements below are approximate; fruit size and the way slices fit into a measuring cup will vary.

Water: 950 ml (about 4 US cups), cold drinking water
Passion fruit pulp and seeds: 60 g (about 1/4 cup), scooped from ripe fruit
Fresh apricot: 90 g (about 1/2 cup), sliced with the pit removed
Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

Choose ripe apricots that give slightly when pressed. Fresh or frozen unsweetened apricot slices work; if using frozen slices, thaw them in the refrigerator before adding them to the pitcher.

How do you make passion fruit apricot basil water?

Prep: 10 minutes
Refrigerated steep: 2 hours
Total: 2 hours 10 minutes
Yield: About 4 cups, or four 1-cup servings

Wash your hands, the passion fruit, apricot, and basil under running water. Clean the pitcher and any utensils you’ll use.
Cut the passion fruit in half and scoop out 60 g (about 1/4 cup) of pulp and seeds. Discard the rind.
Slice the apricot and remove the pit. Gently press the basil leaves between your hands to release their aroma without tearing them into small pieces.
Combine the passion fruit pulp, apricot slices, basil, and 950 ml (about 4 cups) of cold water in the pitcher. Cover and refrigerate for 2 hours; steep for up to 4 hours for a stronger flavor.
Strain through a fine sieve if you prefer a clearer drink, or pour with some fruit and seeds. Serve cold.

For another custom combination, use the ai infused water generator.

The yield is approximate because the fruit can hold onto some water, especially when strained. Taste the infusion after 2 hours: if it is strong enough, remove the fruit and basil then. If it tastes too concentrated, add a little cold water before serving.

Why do passion fruit, apricot, and basil pair well?

Passion fruit brings a bright, tangy flavor that gives the drink its tropical character. For a simpler infusion with that same tart note, try passion fruit infused water.

Apricot adds a softer, mellow fruit flavor that balances the passion fruit. See apricot infused water for an infusion centered on that fruit.

Basil supplies a fresh herbal aroma without making the drink taste like a juice. If you prefer the herb on its own, see basil water.

The practical benefit of the combination is hydration: flavor can make plain water more appealing to drink. The liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste; this infusion does not replace those processes. Whole fruit contains nutrients and fiber, but the amounts transferred into steeped water are uncertain.

How should you store it?

Keep passion fruit apricot 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.

Refrigerate the pitcher promptly rather than leaving it at room temperature for more than a few hours. Removing the fruit and basil after steeping makes the flavor easier to control, but it does not extend the recommended storage time.

How can you vary the recipe?

Make it more tart

Use a little more passion fruit pulp and slightly less apricot, keeping the total amount of fruit close to the original recipe. Strain before serving if you want fewer seeds in the glass.

Make it milder

Use fewer basil leaves or remove them after the first 2 hours. Ripe apricot will give a softer flavor than firm, underripe fruit.

Serve it over ice

Pour the strained infusion over ice just before drinking. The melting ice will dilute the flavor, so steep toward the longer end of the 2–4 hour range if you prefer a stronger drink.