Peach Lemon Water: Recipe and How to Make It

Peach lemon water is sliced peach and lemon steeped in water; it takes 2 hours 10 minutes, including chilling, and yields about 1 liter (4¼ US cups).

What is peach lemon water?

Peach lemon water is a fruit-infused drink made by chilling peach and lemon slices in plain water. The peach gives it a gentle fruity flavor, while the lemon adds a tart, citrusy edge.

This combination is a variation on peach infused water. It uses sliced fruit rather than blended fruit or juice, so the finished drink stays light and clear or only slightly tinted.

What ingredients and ratio do you need?

For about 1 liter (4¼ US cups), use:

1 liter water (about 4¼ US cups)
150 g sliced peach (about 1 US cup)
100 g sliced lemon (about ½ US cup, or 1 lemon)

This ratio gives the peach enough presence to balance a whole lemon without making the drink as tart as juice. Use a ripe, fragrant peach for the most noticeable flavor; a very firm peach will give the water a milder taste.

Choose a clean pitcher with enough room for both the water and fruit. The finished yield is approximate because some water will cling to the slices when you strain them.

How do you make peach lemon water?

Allow about 10 minutes for preparation and at least 2 hours for the fruit to infuse.

Wash the peach and lemon under clean running water. Wash your hands and use a clean knife, cutting board and pitcher.
Slice the peach, discarding the pit, and thinly slice the lemon. Leave the skins on, or peel the lemon first if you prefer a less bitter flavor.
Add the fruit to the pitcher and pour in the water. Stir gently to distribute the slices.
Refrigerate for 2–4 hours. Taste after 2 hours; leave it longer if you want a stronger infusion.
Strain out the fruit and serve. Remove the lemon by 4 hours, since its peel and pith can make the water bitter with a longer steep.

For another fruit-and-water combination, use the ai infused water generator after making this recipe.

Why do peach and lemon work well together?

Peach brings a soft, sweet aroma, while lemon adds brightness that keeps the drink from tasting flat. Thin slices expose more of the fruit to the water, helping the flavors develop during the refrigerated steep.

As with lemon water, the main practical benefit is hydration: a flavor you enjoy may make plain water more appealing. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste; this drink does not replace their work.

Peaches and lemons contain nutrients, but an infusion is not nutritionally equivalent to eating the fruit. The amount transferred to the water varies, and most of the fruit's fiber remains in the slices.

How should you store peach lemon water?

Keep peach lemon water refrigerated, including while it steeps, and drink it within 24 hours for the best flavor. Straining out the fruit after the infusion also helps limit bitterness from the lemon.

Discard the drink after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours. Use a clean, covered container in the fridge, and avoid pouring unused water from a drinking glass back into the pitcher.

What variations can you try?

Make it peachier

Use 225 g peach slices (about 1½ US cups) in place of the original amount. Keep the water and lemon the same, and taste after 2 hours to see whether you like the balance.

Make it less tart

Use about half the lemon, or 50 g sliced lemon (about ¼ US cup). You can also peel the lemon before slicing to reduce the chance of bitterness from the pith.

Add mint

Add about 5 g fresh mint, or 8–12 leaves, with the fruit. Wash the leaves first and strain them out with the fruit after steeping.

Serve it colder

Pour the strained infusion over ice just before drinking. This keeps the pitcher’s fruit-to-water ratio consistent while letting each person add as much ice as they like.