Peach Plum Basil Water: Recipe and How to Make It

Peach plum basil water is a chilled infusion of peaches, plums and fresh basil that takes 2 hours 10 minutes total and yields about 4 cups (950 mL).

What is peach plum basil water?

Peach plum basil water is plain water flavored with sliced stone fruit and fresh basil. The fruit and leaves steep in the refrigerator, producing a lightly flavored drink without blending or squeezing them.

It is one of many stone fruit infused water recipes that use ripe fruit for flavor. The finished drink is subtle rather than juice-like, and the fruit’s sweetness and the basil’s aroma will vary with the ingredients you choose.

What ingredients and ratio do you need?

Use roughly 1 cup (150 g) of prepared fruit and 8–12 basil leaves for 4 cups (950 mL) of water. The following quantities make about four 1-cup (240 mL) servings; the exact yield can vary slightly after straining.

Peach: 1/2 cup (75 g), sliced, pit removed
Plum: 1/2 cup (75 g), sliced, pit removed
Fresh basil: about 1/4 cup (5 g), loosely packed, or 8–12 leaves
Cold water: 4 cups (950 mL)

Measure the fruit after removing the pits. Choose ripe fruit for a more noticeable flavor, but avoid fruit that is moldy or spoiled. A clean pitcher or covered jar large enough to hold the water and produce makes mixing easy.

How do you make peach plum basil water?

Allow 10 minutes for preparation and at least 2 hours for refrigerated steeping.

Wash your hands, then rinse the peach, plum and basil under running water.
Slice the peach and plum into thin pieces and discard the pits. Leave the skins on if you like.
Bruise the basil leaves gently between your fingers to release their aroma. Avoid tearing them into tiny pieces if you plan to strain the water.
Add the sliced fruit and basil to a clean pitcher, then pour in the cold water.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours and leave it longer in the refrigerator if you prefer a stronger flavor.
Strain out the fruit and basil if desired, then serve the water chilled.

For another combination suited to your preferences, try the ai infused water generator.

Why do peach, plum and basil work together?

Peach lends a soft, sweet aroma, while plum adds a slightly tart edge. Basil brings a fresh herbal note that keeps the fruit flavors from tasting too similar. Riper fruit generally gives the infusion a fuller flavor than firm, underripe fruit.

The fruit-led base is shared with peach infused water and plum infused water; the herb adds the aromatic character associated with basil water.

The main benefit of peach plum basil water is hydration. Water helps the body function normally, including supporting the kidneys. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste; this infusion is not a detox treatment.

Some fruit compounds can pass into the water, but the amount has not been established for this recipe. Most of the fruit’s fiber remains in the fruit, so do not count the nutrients in the whole peach and plum as nutrients in the strained drink.

How should you store peach plum basil water?

Keep the pitcher covered and refrigerated. Drink the water within 24 hours for the best flavor, and discard it 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.

You can strain out the fruit and basil after steeping, but continue to refrigerate the water and follow the same storage window. If serving a pitcher away from the refrigerator, return it to the fridge promptly rather than leaving it out throughout the day.

How can you vary peach plum basil water?

Make the fruit flavor stronger

Slice the fruit thinly to expose more surface area, and use the longer end of the 2–4-hour refrigerated steep. Keep in mind that infused water will still taste lighter than fruit juice.

Adjust the basil

Use fewer basil leaves for a gentler herbal note. For a more noticeable basil aroma, bruise the leaves before adding them, but avoid pulverizing them, which can leave small pieces floating in the water.

Make a lighter serving

If the finished infusion tastes stronger than you want, dilute an individual glass with cold water. You can also serve it over ice; the flavor will become milder as the ice melts.