Peach Apricot Thyme Water: Easy Infused Water Recipe

Peach apricot thyme water is a fruit-and-herb-infused drink that takes 2 hours 10 minutes, including chilling, and makes about 4 cups (960 ml). For more combinations, try the ai infused water generator.

What is peach apricot thyme water?

Peach apricot thyme water is chilled water flavored with sliced peach, sliced apricot and fresh thyme. The fruit gives it a gentle sweetness and fragrance, while the thyme adds a subtle herbal note.

Unlike a blended fruit drink, the ingredients are steeped and can be strained out before serving. It is one of many stone fruit infused water recipes that use ripe fruit for flavor.

What ingredients and ratio do you need?

For about 4 cups (960 ml) of water, use approximately 1 cup of sliced fruit and 2 thyme sprigs. Measure the fruit after removing the pits; the weights and cup measures are approximate.

Water: 960 ml (4 cups)
Peach: 75 g (about 1/2 cup sliced)
Apricot: 75 g (about 1/2 cup sliced)
Fresh thyme: 2 sprigs, about 5 g (roughly 1/16 cup, or 1 tablespoon, loosely packed leaves and tender stems)

Choose ripe, firm fruit with a pleasant aroma. Firmer slices are easier to strain, while very soft fruit may break apart in the pitcher. Use a clean, covered pitcher large enough to hold the water and fruit comfortably.

How do you make peach apricot thyme water?

Allow about 10 minutes for preparation and at least 2 hours for refrigerated steeping. A longer steep gives the fruit and thyme more time to flavor the water.

Wash your hands, then rinse the peach, apricot and thyme under cool running water without soap.
Remove and discard the fruit pits, slice the flesh and measure about 1/2 cup of each fruit.
Add the fruit and thyme to the pitcher. Gently press the thyme between your fingers first to release its aroma; avoid crushing the fruit if you prefer clear water.
Pour in 4 cups (960 ml) of water and cover the pitcher.
Refrigerate for 2 hours, or up to 4 hours for a stronger infusion.
Strain out the fruit and thyme if you like, then serve chilled. The recipe makes about 4 cups of infused water.

Taste the water after 2 hours to decide whether you want a stronger infusion. A fine-mesh strainer catches loose thyme leaves, while a slotted spoon works if you only want to remove the larger pieces. Keep the pitcher refrigerated between servings.

Why do peach, apricot and thyme pair well?

Peach provides a soft, sweet aroma, while apricot adds a slightly tangier fruit flavor. If you enjoy either fruit on its own, peach infused water and apricot infused water offer simpler ways to use the same ingredients.

Thyme balances the fruit with a savory, fragrant finish. A light hand is useful: the herb should complement the fruit rather than dominate it. For a more herb-forward infusion, see thyme water.

The main benefit of peach apricot thyme water is that it provides water for hydration, with fruit and herb flavor and no added sugar. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste; this drink does not provide a special detox effect. Whole fruit contains nutrients and fiber, but the amount that transfers into strained water is uncertain.

How should you store it?

Keep peach apricot thyme water covered in the refrigerator and drink it within 24 hours for the best flavor. Discard it after that, or sooner if it becomes cloudy or slimy or develops a sour smell.

Use clean utensils when serving rather than reaching into the pitcher with your hands. If you strain the infusion, keep the strained water chilled in a clean, covered container too. Do not leave the pitcher at room temperature for more than a few hours.

Prepare a fresh batch when you want more rather than repeatedly topping up the same fruit. The strained fruit will have given some of its flavor to the water, so a fresh batch is also easier to make consistently.

How can you vary the recipe?

Adjust the fruit balance

Use more peach for a softer, sweeter aroma or more apricot for a brighter, slightly tart note. Keep the combined fruit amount close to 1 cup so the infusion remains light and easy to strain. Slice both fruits into similar-sized pieces so they fit comfortably in the pitcher.

Make the thyme milder

Remove the thyme after the first 2 hours if its flavor is strong enough for you. You can leave the fruit in the refrigerated water for the rest of the steeping time. Strain out any loose leaves along with the sprigs if you prefer a cleaner finish.

Add a sparkling finish

Infuse the fruit and thyme in 3 cups (720 ml) of still water, then add 1 cup (240 ml) of chilled sparkling water just before serving. This keeps the total water volume at about 4 cups and preserves more of the bubbles.