Peach Apricot Basil Water: Recipe & How to Make It
Peach apricot basil water is a fruit-and-herb infusion that takes 2 hours 10 minutes, including chilling, and makes about 1 liter (4¼ cups).
What is peach apricot basil water?
Peach apricot basil water combines sliced stone fruit and fresh basil with cold water. As the pitcher chills, the ingredients lend the water a subtle fruity flavor and a fresh herbal aroma, without blending the fruit into the drink.
It is one of many stone fruit infused water recipes that work well with ripe seasonal produce. Choose fruit that smells fragrant and yields slightly when pressed; very firm fruit may give the water a milder flavor.
What ingredients and ratio do you need?
For one pitcher, use about 1 cup of sliced fruit and a small handful of basil per 1 liter of water:
- Water: 1 liter (about 4¼ cups)
- Fresh peach: 90 g (about ⅔ cup), sliced
- Fresh apricot: 60 g (about ⅓ cup), sliced
- Fresh basil: 5 g (about ¼ cup loosely packed, or 8–12 leaves)
The fruit measurements are approximate; the size and shape of the slices affect how they fit in a cup. Use more peach or more apricot if that is what you have, keeping the combined amount close to 1 cup for a similar strength.
A clean, covered pitcher or jar large enough to hold the water and fruit is all the equipment you need. Use plain drinking water so the fruit and basil flavors remain easy to taste.
How do you make peach apricot basil water?
- Rinse the peach, apricot and basil under cool running water.
- Slice the fruit and discard the pits. Do not crush or eat the pits or kernels.
- Place the fruit in a clean pitcher. Gently press the basil leaves between your hands and add them to the pitcher.
- Pour in the water, cover and refrigerate for 2–4 hours. The recipe is ready after 2 hours; allow 4 hours for a fuller flavor.
- Strain if you prefer, then pour into glasses and serve cold.
For another combination or pitcher size, try the ai infused water generator.
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Peach gives the infusion a soft, fragrant fruit note. The same gentle flavor is the focus of peach infused water, but here it shares the pitcher with a second stone fruit.
Apricot adds a slightly tangier note that keeps the peach from tasting too mellow. For a simpler fruit infusion, see apricot infused water.
Basil brings a fresh herbal aroma rather than much sweetness. If you like that flavor on its own, explore basil water.
The main benefit of this drink is hydration. The whole fruits contain nutrients and fiber, but the amounts transferred into the water during steeping are uncertain; eating the fruit is different from drinking the strained infusion. The liver and kidneys do most of the body's detoxification, while the lungs and gut help eliminate waste. This drink supports hydration rather than performing a detox.
How should you store peach apricot basil water?
Keep the pitcher covered and refrigerated during steeping and afterward. 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.
For a cleaner flavor, strain out the fruit and basil after the initial steep and return the water to the refrigerator. Straining does not restart the storage time. Don't leave the pitcher at room temperature for more than a few hours.
How can you vary peach apricot basil water?
Make it more fruit-forward
Use a little more of the peach and apricot, or leave the original quantities in the refrigerator for the full 4-hour steep. Taste before adding more fruit: the drink is meant to be lightly flavored, not as sweet as juice.
Use a lighter basil touch
Start with fewer basil leaves if you want the fruit to be more noticeable. Gently pressing the leaves releases their aroma; avoid tearing them into tiny pieces if you plan to leave the drink unstrained.
Add a sparkling finish
Make the infusion with still water, then replace some of it with cold sparkling water just before serving. This keeps the bubbles from fading during the refrigerator steep and leaves the peach, apricot and basil as the main flavors.
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Ai Infused Water Generator →Frequently asked questions
Can I use frozen peach and apricot?
Yes. Use unsweetened, pitted frozen fruit in the same approximate amounts, and steep it in the refrigerator rather than thawing it on the counter.
Can I eat the fruit after it has infused?
Yes, if the fruit was washed, the pits were removed, and the pitcher was kept refrigerated. Eating it adds the fruit's calories and fiber, unlike drinking only the strained water.
Do I need to peel the peach and apricot?
No. You can leave the skins on after rinsing the fruit under running water. Peel them if you prefer, especially if you plan to eat the fruit afterward.