Peach Cherry Basil Water: Easy Infused Water Recipe

Peach cherry basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes total and yields about 4 cups (950 mL), or 4 servings.

What is peach cherry basil water?

Peach cherry basil water is plain water flavored with sliced peach, pitted cherries and fresh basil. The fruit lends a delicate sweetness and color, while basil adds a fresh herbal note without needing a sweetener.

The ingredients steep in the refrigerator rather than being blended, so the result is lighter than juice. Find more combinations in these stone fruit infused water recipes.

What ingredients and ratio do you need?

For about 4 servings, use:

950 mL (4 cups) drinking water
75 g (about 1/2 cup) sliced fresh peach, pit removed
75 g (about 1/2 cup) pitted and halved fresh cherries
5 g (about 1/4 cup loosely packed, or 8–12 leaves) fresh basil
Ice for serving, optional

This ratio uses about 150 g (1 cup) of fruit for roughly 1 liter of water, plus a small handful of basil. The peach and cherry measurements are approximate: slice sizes and how tightly the fruit is packed will affect the volume.

Use ripe, firm fruit for good flavor. Both sweet and sour cherries work; sour cherries will give the water a tarter edge. Choose plain drinking water you enjoy on its own, since it makes up most of the finished drink.

How do you make peach cherry basil water?

Allow 10 minutes to prepare the ingredients and at least 2 hours for refrigerated steeping.

Wash your hands, the peach, cherries and basil under running water, and use a clean pitcher.
Slice the peach and remove its pit. Remove the cherry stems and pits, then halve the cherries.
Tear the basil leaves gently to release their aroma. Leave them in large pieces so they are easy to strain out.
Add the peach, cherries and basil to the pitcher, then pour in the water.
Cover and refrigerate for 2–4 hours. Taste after 2 hours and continue steeping if you prefer a stronger flavor.
Serve cold, over ice if you like. Strain out the fruit and basil first if you prefer a clear glass.

To plan another combination, try the ai infused water generator.

Why do peach, cherry and basil pair well?

Peach gives the water a soft, mellow fruit flavor, while cherry adds a brighter, slightly tart note. Basil balances both with a fresh herbal aroma. Cutting the fruit exposes more of its flesh to the water, and gently tearing the leaves helps release their scent.

The shared stone-fruit flavors also work separately in peach infused water and cherry infused water. For a simpler herbal infusion, see basil water.

The main benefit of peach cherry basil water is hydration. Its flavor may make plain water more appealing, but there is no evidence that this particular infusion has a special detoxifying effect. The liver and kidneys do most of the body's detoxification; the lungs and gut also help eliminate waste, while sweat removes only trace amounts.

Some compounds from the ingredients may enter the water, but the amounts are not established for this recipe. If you eat the fruit as well, you also get its fiber; don't count the whole fruit's nutrients as nutrients in the strained water.

How should you store peach cherry basil water?

Keep the pitcher covered and refrigerated while it steeps and between servings. For the best flavor, drink it within 24 hours. Discard it after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling.

You can strain out the fruit and basil after steeping if the flavor is where you want it. Use a clean strainer and storage container, and return the water to the refrigerator promptly. Do not leave the infusion at room temperature for more than a few hours.

How can you vary peach cherry basil water?

Make the peach flavor more prominent

Use more peach and fewer cherries while keeping the total fruit close to 150 g (1 cup). This keeps the same overall fruit-to-water ratio but makes the flavor softer and less tart.

Bring out the cherry flavor

Reverse the ratio: add more pitted cherries and less peach. Halve the cherries before steeping, and taste the water after 2 hours before deciding whether to leave it longer.

Adjust the basil

For a subtler herbal note, use fewer leaves. For a more noticeable basil aroma, use the full amount and tear the leaves just before adding them; strain them out once the flavor suits you.