Peach Lemon Rosemary Water: Easy Infused Water Recipe

Peach lemon rosemary water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to prepare, including steeping, and yields about 960 mL (4 cups). Try the ai infused water generator for another custom combination.

What is peach lemon rosemary water?

Peach lemon rosemary water is plain water infused with sliced peach, lemon and fresh rosemary. The peach adds a gentle fruity note, the lemon brings tartness, and the rosemary gives the drink an herbal aroma.

It’s one of many stone fruit infused water recipes you can make without a blender or added sweetener. The ingredients steep in the refrigerator, then are strained out before serving.

What ingredients and ratio do you need?

For about 4 servings of 240 mL (1 cup) each, use:

Water: 960 mL (4 cups)
Peach: 150 g (about 1 cup sliced), from roughly 1 medium peach
Lemon: 100 g (about 1/2 cup sliced), or roughly 1 lemon
Fresh rosemary: 5 g (about 1/8 cup loosely packed leaves, or 2 sprigs)

Choose a ripe but firm peach so it slices easily. A clean, covered pitcher should have enough room for the water and produce; the finished yield is approximate because some liquid may remain with the fruit when you strain it.

This ratio makes a gently flavored drink. For a more pronounced infusion, use the longer steeping time below rather than squeezing or blending the fruit.

How do you make peach lemon rosemary water?

Prep time: 10 minutes
Steeping time: 2–4 hours
Total time: 2 hours 10 minutes for the minimum steep
Yield: About 960 mL (4 cups)

Wash the peach, lemon and rosemary under running water. Use a clean pitcher and utensils.
Slice the peach, discarding its pit. Slice the lemon and remove any visible seeds.
Add the peach, lemon and rosemary to the pitcher, then pour in the water.
Refrigerate the covered pitcher for 2–4 hours. Taste after 2 hours and steep longer if you prefer a stronger flavor.
Strain out the fruit and rosemary when the flavor suits you, and no later than 4 hours after adding them. Lemon pith can make the water bitter during a longer steep.
Serve the infused water chilled. Return any remaining drink to the refrigerator promptly.

Why do peach, lemon and rosemary pair well?

Peach softens the lemon’s tart edge, while rosemary adds a savory note that keeps the combination from tasting flat. For a simpler fruit flavor, peach infused water uses the same basic approach without the citrus and herb.

Lemon slices lend a bright aroma as they steep. If you prefer citrus on its own, see lemon water; for a more herbal drink, see rosemary water.

The main benefit of peach lemon rosemary water is hydration. If you eat the peach, it also provides fiber, but the amount of nutrients transferred into steeped water is not known. There is no established evidence that this particular infusion has a special detox effect: the liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste.

How should you store peach lemon rosemary water?

Keep the strained water covered and refrigerated. 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.

Straining after steeping helps prevent the lemon from becoming bitter in storage. Don’t leave the pitcher at room temperature for more than a few hours; serve what you need and put the rest back in the refrigerator.

How can you vary peach lemon rosemary water?

Make the lemon gentler

Use fewer lemon slices for a softer citrus flavor. You can also remove the peel before steeping if you want to limit the bitterness from the pith.

Make the peach more noticeable

Use a ripe, fragrant peach and steep toward the longer end of the 2–4 hour range. Taste before straining so the rosemary does not overwhelm the fruit.

Make the rosemary milder

Start with a smaller sprig and taste after 2 hours. Rosemary’s aroma can be noticeable even when the water itself tastes lightly flavored.