Passion Fruit Orange Basil Water: Easy Pitcher Recipe

Passion fruit orange basil water is a fruit-and-herb-infused water that takes 2 hours 10 minutes to prepare and yields about 4 cups (950 mL).

What is passion fruit orange basil water?

Passion fruit orange basil water combines tangy passion fruit pulp, sliced orange and fresh basil in a chilled pitcher. The result is lightly flavored water with a tropical aroma and a fresh herbal finish.

It is one of many tropical fruit infused water recipes you can make without added sugar. The fruit and herbs infuse the water as they sit; the finished drink is not a blended juice.

What ingredients and ratios do you need?

For about 4 servings, gather:

Water: 950 mL (4 cups)
Orange: about 100 g sliced orange (about 3/4 cup), from roughly 1 orange
Passion fruit pulp: about 30 g (2 tablespoons, or 1/8 cup), scooped from 1–2 passion fruits
Fresh basil: about 5 g (1/4 cup loosely packed), or approximately 8–12 leaves

The amounts are flexible because fruit size and basil leaf size vary. Measure the passion fruit after scooping it from the rind; use the pulp and seeds, not the tough outer shell.

You will also need a clean pitcher, a knife, a spoon and a strainer. A pitcher with a lid makes it easier to keep the water covered in the refrigerator.

How do you make passion fruit orange basil water?

Rinse the orange, passion fruits and basil under cool running water.
Slice the orange into thin rounds or half-rounds. Halve the passion fruits and scoop out about 30 g (2 tablespoons) of pulp.
Add the orange, passion fruit pulp and basil to the clean pitcher. Press the basil gently between your fingers first to release its aroma.
Pour in 950 mL (4 cups) of water, cover and refrigerate for 2 hours.
Strain out the fruit and basil, then serve the water chilled. Keep any remaining water refrigerated.

For another combination with a similar ratio, try the AI infused water generator.

If you prefer a stronger flavor, taste the water after 2 hours and let it steep longer in the refrigerator. Strain it by 4 hours, because orange pith can make the water bitter over time.

Why do passion fruit, orange and basil pair well?

Passion fruit supplies a tart, tropical flavor, while orange adds sweetness and a familiar citrus aroma. Basil brings a green, slightly peppery note that keeps the mixture from tasting solely fruity. For more on the base flavor, see passion fruit infused water.

Sliced orange is an easy way to add flavor without relying on a sweetener; orange infused water uses the same idea. Basil’s aroma is especially noticeable when the leaves are gently pressed before steeping, as in basil water.

The main benefit of this recipe is hydration, especially if the flavor makes water more appealing to drink. Whole fruit contains nutrients, but the amount that transfers into an infusion is not established; passion fruit pulp left in the glass also contributes calories. The liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste.

How should you store it?

Keep passion fruit orange basil water covered in the refrigerator and drink it within 24 hours for the best flavor. Remove the fruit and basil by 4 hours of steeping to limit bitterness.

Discard any remaining water after 48 hours, or sooner if it develops an unusual smell, slime or unexplained cloudiness. Passion fruit pulp can make the water look cloudy from the start, so look for a change from its original appearance. Refrigerate the pitcher rather than leaving it at room temperature for an extended period.

How can you vary the recipe?

Make the orange flavor gentler

Remove the orange peel and white pith before adding the slices. This reduces the chance of bitterness while keeping the citrus flavor.

Adjust the basil

Use fewer basil leaves for a subtle herbal note, or gently press all the leaves for a more noticeable aroma. Taste after the first 2 hours before deciding whether to steep longer.

Change the texture

Strain through a fine-mesh strainer for a smoother drink. For more passion fruit texture, pour through a coarser strainer and leave a little pulp in each glass; keep the same refrigeration and storage limits.