Passion Fruit Apricot Ginger Water Recipe

Passion fruit apricot ginger water is a fruit-and-ginger infusion that takes 2 hours and 10 minutes, including chilling, and makes about 1 litre, or 4 cups. Try the ai infused water generator to plan another combination.

What is passion fruit apricot ginger water?

Passion fruit apricot ginger water combines water with passion fruit pulp, sliced apricot and fresh ginger. The ingredients steep in the refrigerator, giving the water a tart, gently fruity flavor with a little warmth from the ginger.

It is one of many tropical fruit infused water recipes. Unlike a smoothie, it does not require a blender, and you can strain out the fruit before serving.

What ingredients and proportions do you need?

For approximately 4 servings, gather:

Water: 1 litre (about 4¼ cups), preferably chilled
Passion fruit pulp and seeds: 50 g (about ¼ cup)
Fresh apricot: 100 g (about ⅔ cup sliced), with the pit removed
Fresh ginger: 10 g (about 2 tablespoons thinly sliced)

The ratio is about 150 g of fruit and 10 g of ginger per litre of water. Choose ripe apricots for a fuller flavor; firm, underripe fruit will give a milder result. Passion fruit varies in size, so measure the pulp rather than relying on a particular number of fruits.

How do you make passion fruit apricot ginger water?

Allow 10 minutes to prepare the ingredients and at least 2 hours for refrigerated steeping. You will need a covered pitcher or jar and, if you prefer a clear drink, a fine-mesh strainer.

Wash the passion fruit, apricot and ginger under running water. Clean the pitcher, knife and cutting board before preparing the fruit.
Cut the passion fruit and scoop out 50 g of pulp and seeds. Slice the apricot, discard its pit and thinly slice the ginger; peel the ginger first if you prefer.
Add the fruit and ginger to the pitcher, then pour in 1 litre of chilled water. Stir gently to distribute the passion fruit pulp.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours and continue steeping if you want a stronger flavor.
Strain the water if desired, then pour it into glasses. Serve chilled and return any remaining water to the refrigerator promptly.

For a clearer drink, strain through a fine-mesh sieve; for more texture, leave some passion fruit pulp in the glass. The yield is approximate because some water may remain with the fruit after straining.

Why do passion fruit, apricot and ginger pair well?

Passion fruit gives the infusion its sharp, tropical flavor, while apricot adds a softer fruit note. If you enjoy the tartness, passion fruit infused water explores that ingredient on its own; for a milder fruit flavor, see apricot infused water.

Ginger adds a warm, slightly spicy finish without making the water sweet. For a more ginger-forward preparation, see ginger water.

The main benefit of passion fruit apricot ginger water is that it can make drinking water more appealing. Whole passion fruit and apricot contain nutrients, but the amount transferred into an infusion is uncertain and is not the same as the amount in the whole fruit. The liver and kidneys do most of the body’s detoxification; the lungs and gut also help eliminate waste.

How should you store passion fruit apricot ginger water?

Keep the pitcher covered and refrigerated. Drink the water within 24 hours for the best flavor, and discard it after 2 days or sooner if it becomes cloudy, slimy or sour-smelling.

Straining after the 2–4-hour steep helps you control the flavor and makes the water easier to pour. Keep any fruit you plan to eat refrigerated too, and do not leave the pitcher at room temperature for more than a few hours.

How can you vary the recipe?

Make the ginger milder

Use 5 g, or about 1 tablespoon of thin ginger slices, instead of the full amount. Start with the shorter steep and taste before leaving it longer.

Make the fruit flavor stronger

Use ripe, fragrant fruit and steep for the full 4 hours in the refrigerator. Gently stir the pulp into the water before chilling so it is distributed throughout the pitcher.

Adjust the texture

Strain out all the pulp and seeds for a smoother drink, or leave some in for a fruitier glass. Eating the fruit or stirring pulp into the drink adds more of the fruit itself than drinking strained water alone.