Passion Fruit Plum Basil Water: Easy Recipe

Passion fruit plum basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes, including steeping, and yields about 4 cups (960 mL). Use the ai infused water generator to explore another combination, or browse more tropical fruit infused water recipes.

What is passion fruit plum basil water?

Passion fruit plum basil water is drinking water steeped with passion fruit pulp, sliced plum and fresh basil. The passion fruit gives it a tart aroma, the plum adds a gentle fruit flavor, and the basil contributes a fresh herbal note.

This recipe is infused rather than blended: the fruit and herbs sit in the water, then are strained out. Expect a subtly flavored drink, not a thick juice or a sweet fruit punch.

What ingredients and ratio do you need?

For about 4 cups of finished passion fruit plum basil water, use:

Water: 1 liter (about 4¼ cups)
Plum: 100 g sliced, pitted plum (about ⅔ cup)
Passion fruit: 50 g pulp and seeds (about ¼ cup)
Fresh basil: 5 g leaves (about ¼ cup loosely packed, or 8–12 leaves)

The fruit totals about 150 g per liter of water, with a small handful of basil. Use ripe, sound fruit for the best flavor. The cup measures for fruit and leaves are approximate because the size and shape of the pieces affect how they pack.

Choose a pitcher that holds the water and ingredients comfortably. If your pitcher is smaller, divide the mixture between two clean, covered containers so the fruit has room to infuse.

How do you make passion fruit plum basil water?

Rinse the plum, whole passion fruit and basil under running water, and wash your hands before preparing them.
Slice the plum and discard its pit. Cut the passion fruit in half and scoop out 50 g (about ¼ cup) of pulp and seeds.
Add the plum, passion fruit pulp and basil to a clean pitcher. Pour in 1 liter (about 4¼ cups) of drinking water and stir gently.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours; leave it longer in the refrigerator if you prefer a stronger flavor.
Strain through a fine-mesh sieve to remove the fruit, seeds and basil. Serve chilled, with ice if desired.

The yield is approximate: a little water may remain with the fruit after straining. For a clearer drink, pour slowly through the sieve rather than pressing the pulp, which can add more fruit solids.

Why do passion fruit, plum and basil work together?

Passion fruit brings a bright, tangy flavor that gives the mild infusion its character. Like passion fruit infused water, this recipe uses the pulp and seeds to flavor the water without requiring a blender.

Plum rounds out that tartness with a softer fruit flavor. Slicing it exposes more surface to the water, much as it does in plum infused water. Basil adds an aromatic contrast; see basil water for another way to use the herb in an infusion.

The main benefit of passion fruit plum basil water is hydration. Whole passion fruit and plum contain nutrients, but the amounts that pass into infused water are unknown. Eating the strained fruit adds its calories and nutrients; do not count the whole fruit’s nutrition as though it were all in the strained drink.

The liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste. This drink can support hydration, but it has no established special detoxifying effect.

How should you store it?

Keep passion fruit plum basil water covered in the refrigerator, including while it steeps. For the best flavor, drink it within 24 hours. Discard it after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Straining after the 2–4 hour steep helps keep the flavor from changing as the ingredients sit. Refrigerate the strained drink promptly and do not leave it at room temperature for more than 2 hours. Use a clean glass or utensil each time you serve it.

How can you vary passion fruit plum basil water?

Adjust the fruit balance

For a tarter drink, use a little more passion fruit pulp and a little less plum, keeping the total fruit close to 150 g per liter of water. For a gentler flavor, reverse the balance and use more plum. Keep the basil in either version so the drink retains its herbal note.

Make it lighter or more aromatic

Add a little more chilled water after straining if the infusion tastes too strong. For a more noticeable basil aroma, gently tear the leaves before adding them; avoid crushing them into tiny pieces if you want easier straining.

Add bubbles when serving

Steep the fruit and basil in 720 mL (3 cups) of still water, then strain and add 240 mL (1 cup) of chilled sparkling water. Adding the sparkling water at the end helps preserve its bubbles.