Pear Cucumber Ginger Water: Easy Infused Water Recipe

Pear cucumber ginger water is a chilled fruit-and-vegetable infusion that takes 2 hours and 10 minutes total and yields about 1 liter (4¼ cups).

What is pear cucumber ginger water?

Pear cucumber ginger water is plain water infused with sliced pear, cucumber and fresh ginger. The pear gives it a delicate fruity flavor, the cucumber keeps it fresh, and the ginger adds a gentle bite.

The ingredients are steeped rather than blended, so the finished drink is lightly flavored and clear. For more fruit combinations, see these apple and pear infused water recipes.

What ingredients and ratio do you need?

For about 1 liter of pear cucumber ginger water, use:

Water: 1,000 ml (about 4¼ cups)
Pear: 150 g (about 1 cup), thinly sliced
Cucumber: 150 g (about 1½ cups), thinly sliced
Fresh ginger: 10 g (about 2 tablespoons), thinly sliced

This ratio gives you a mild infusion without added sweetener. Choose a ripe but firm pear: it should have enough flavor to infuse the water while holding its shape when sliced.

Slice the ingredients thinly to expose more surface area to the water. You can leave the clean pear and cucumber skins on; remove the pear core and seeds before adding the slices to the pitcher.

How do you make pear cucumber ginger water?

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

Wash the pear and cucumber under running water, and scrub the ginger.
Core and thinly slice the pear, then thinly slice the cucumber and ginger.
Add the pear, cucumber and ginger to a clean pitcher. Pour in the water and stir gently.
Cover and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours.
Strain into glasses or serve with the slices left in the pitcher. Keep the remaining pear cucumber ginger water refrigerated.

For another combination using a similar method, try the ai infused water generator.

Why do pear, cucumber and ginger pair well?

Pear provides the soft fruit flavor in pear cucumber ginger water. Its mild sweetness works well with cucumber, which adds a crisp, clean taste without overpowering the pear. If you prefer the fruit on its own, pear infused water offers a simpler starting point.

Cucumber balances the warmth of ginger, while thin slices of fresh ginger add a little spice. Explore cucumber water or ginger water for variations centered on either ingredient.

The main benefit of pear cucumber ginger water is that it provides water, which supports hydration. The amount of nutrients transferred from the ingredients into this particular infusion has not been measured, and there is no evidence that this combination detoxifies the body.

The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste. Steeped infused water is generally very low in calories, but squeezing or eating the ingredients adds more calories than drinking the strained water alone.

How should you store pear cucumber ginger water?

Keep pear cucumber ginger water covered in the refrigerator and drink it within 24 hours for the best flavor. The pear and cucumber may soften as they sit, so strain them out if you prefer a cleaner-tasting drink.

Discard the infusion after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Refrigerate it promptly rather than leaving it at room temperature, and discard it if it has been left out for more than a few hours.

How can you vary pear cucumber ginger water?

For a milder drink, use less ginger or remove the ginger slices after the first 2 hours. For a stronger ginger flavor, keep the recipe amount and let the pitcher steep for the full 4 hours before tasting.

You can also adjust the balance between pear and cucumber while keeping the water amount the same. Add a little more pear for a fruitier infusion, or increase the cucumber for a fresher, less fruity taste. Keep the ingredients refrigerated as they steep, whichever ratio you choose.