Peach Cherry Water: Easy Infused Water Recipe

Peach cherry water is water infused with fresh peach and cherries; it takes 2 hours 10 minutes total and yields about 4 cups (950 mL).

For another fruit combination, try the ai infused water generator.

What is peach cherry water?

Peach cherry water is a chilled infusion made by letting cut fruit sit in water. The peach adds a soft, sweet aroma, while the cherries give the water a fruitier, slightly tart note, depending on the variety.

It is one of many stone fruit infused water recipes. Unlike a blended fruit drink, the fruit is steeped rather than puréed, so the water stays light in flavor and texture.

What ingredients do you need?

For about 4 cups (950 mL) of peach cherry water, use:

4 cups (950 mL) cold drinking water
1/2 cup (about 75 g) sliced fresh peach, pit removed
1/2 cup (about 75 g) pitted, halved fresh cherries

This ratio uses about 1 cup (150 g) of fruit for roughly 1 liter of water. The fruit will initially raise the level in the pitcher, but the recipe yields approximately 4 cups of infused water when poured.

Choose a ripe peach that smells fragrant and gives slightly when pressed. Sweet or sour cherries both work; sour cherries will make the infusion taste more tart. You can leave the peach skin on after washing it.

How do you make peach cherry water?

Active prep: 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups (950 mL)

Wash the peach and cherries under running water. Use a clean cutting board, knife, and pitcher.
Slice the peach and remove its pit. Pit and halve the cherries, checking for any remaining pit fragments.
Add the peach and cherries to the pitcher, then pour in the cold water.
Cover the pitcher and refrigerate for 2 hours. For a fuller fruit flavor, steep for up to 4 hours.
Pour into glasses and serve cold. Strain out the fruit first if you prefer, or leave it in the refrigerated pitcher.

Taste the water after the first 2 hours. If the flavor is subtle, give it more time in the refrigerator rather than crushing the fruit; steeping keeps the drink lighter than a mashed or blended mixture.

Why do peach and cherry work well together?

Peach brings a mellow sweetness that balances the brighter flavor of cherry. Cutting both fruits exposes more of their flesh to the water, helping their flavors infuse without needing a sweetener.

The two fruits also work separately: peach infused water has a gentler flavor, while cherry infused water puts the cherry flavor first.

The main benefit of peach cherry water is hydration. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste. Whole peaches and sour cherries contain fiber and vitamin C, but the amount that transfers into steeped water is uncertain; the fruit left in the pitcher retains much of its fiber.

How should you store peach cherry water?

Keep peach cherry water covered and refrigerated. Drink it within 24 hours for the best flavor, and discard it by 2 days. Discard it sooner if it becomes cloudy, slimy, or sour-smelling.

Do not leave the pitcher at room temperature for more than 2 hours. Return any leftover infusion to the refrigerator promptly after serving, and use clean glasses and utensils when pouring.

You can strain the fruit out after steeping or leave it in while the water is refrigerated. If you plan to eat the fruit, keep it refrigerated too and discard it within the same storage period.

How can you vary peach cherry water?

Change the fruit balance

Use more peach for a softer flavor or more cherries for a brighter one. Keep the combined fruit amount close to 1 cup (150 g) per 4 cups (950 mL) of water as a starting point.

Choose sweet or sour cherries

Sweet cherries make a milder infusion; sour cherries add a sharper note. Either way, remove the pits before adding the cherries to the pitcher.

Add a little mint

For a fresh herbal note, add 2 clean mint sprigs, about 5 g, with the fruit. Refrigerate and steep as directed, then remove the mint when the flavor is to your liking.