Peach Lemon Ginger Water: Recipe and How to Make It

Peach lemon ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes to prepare and makes about 1 liter (4¼ cups).

For another combination, try the ai infused water generator.

What is peach lemon ginger water?

Peach lemon ginger water is drinking water steeped with sliced peach, lemon and fresh ginger. The peach lends a gentle fruit flavor, the lemon adds tartness, and the ginger gives the drink a mild, warming edge without heating it.

Unlike a blended drink, the fruit and ginger are left in pieces and can be strained out before serving. For more combinations built around peaches and similar fruit, see these stone fruit infused water recipes.

What ingredients and ratio do you need?

For one pitcher, use:

Water: 1 liter, about 4¼ cups
Peach: 150 g, about 1 cup sliced, with the pit removed
Lemon: 100 g, about ½ cup sliced, or approximately 1 medium lemon
Fresh ginger: 10 g, about 0.1 cup (1½ tablespoons) thinly sliced, or approximately a 1-inch piece

This ratio gives the water a light flavor rather than the intensity of juice. A ripe, fragrant peach is a good choice; a firm peach is easier to slice and will hold its shape in the pitcher.

Use a clean pitcher with enough room for the water and ingredients. You can serve the finished infusion over ice, although melting ice will make the flavor milder.

How do you make peach lemon ginger water?

Prep time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 1 liter (4¼ cups)

Wash the peach and lemon under running water, and scrub the ginger under running water.
Slice the peach, discarding the pit. Slice the lemon and remove any visible seeds, then thinly slice the ginger.
Add the peach, lemon and ginger to a clean pitcher. Pour in the water and stir gently.
Refrigerate the pitcher for 2 hours. For a stronger infusion, leave it refrigerated for up to 4 hours.
Remove the lemon slices by the 4-hour mark to limit bitterness from the peel and pith. Strain out the peach and ginger if you prefer, then serve chilled.

Taste the infusion after the initial chill. If the flavor is already right for you, strain it then; it does not need to steep for the full 4 hours.

Why do peach, lemon and ginger work together?

Peach brings soft fruitiness to the pitcher, much as it does in simpler peach infused water. Lemon balances that flavor with acidity; the same brightness is the appeal of lemon water.

Fresh ginger adds a spicy note that makes the infusion taste more complex. If you enjoy that flavor on its own, see ginger water.

The main benefit of peach lemon ginger water is that it provides water for hydration. The amount of nutrients that passes from the sliced ingredients into the water is uncertain, so the nutrition of the whole fruit should not be counted as the nutrition of the strained drink. Steeped, unsqueezed infused water is generally very low in calories; squeezing or eating the fruit adds calories.

The liver and kidneys do most of the body's detoxification. This infusion can help you stay hydrated, but it does not flush toxins or replace medical care.

How should you store peach lemon ginger water?

Keep the pitcher refrigerated and drink the infusion within 24 hours for the best flavor. Remove the lemon by 4 hours, even if you leave the peach and ginger in longer, because citrus peel and pith can make the water bitter.

Discard the infusion after 2–3 days, or sooner if it becomes cloudy or slimy or develops an unusual sour smell. Do not leave it at room temperature for more than a few hours. Use a clean, covered container to protect the flavor while it is in the refrigerator.

How can you vary peach lemon ginger water?

Make it milder

Use less ginger or remove it when the water has reached a flavor you like. Keep the peach and lemon amounts the same so the fruit remains noticeable.

Make it more peach-forward

Choose a ripe peach and use a little less lemon. This lets the peach flavor come through without making the drink as tart.

Adjust the citrus flavor

Remove the lemon after the initial 2-hour steep for a lighter citrus note. For a more pronounced flavor, steep it longer, but remove it by 4 hours to limit bitterness.