Pear Cucumber Rosemary Water: Recipe and Storage

Pear cucumber rosemary water is a chilled fruit-and-herb infusion that takes 2 hours and 10 minutes to prepare, including steeping, and yields about 1 liter (4¼ cups).

What is pear cucumber rosemary water?

Pear cucumber rosemary water is plain water infused with sliced pear, cucumber and fresh rosemary. The pear lends a gentle sweetness, the cucumber adds a fresh taste, and the rosemary gives the drink an herbal aroma.

It’s a lightly flavored alternative to sweetened drinks, not a juice or smoothie. For more fruit combinations, browse these apple and pear infused water recipes.

What ingredients and ratio do you need?

For about 4 servings, use:

Water: 1 liter (about 4¼ cups)
Pear: 150 g (about 1 cup sliced), ripe but firm
Cucumber: 150 g (about 1½ cups sliced), with peel
Fresh rosemary: 2 sprigs, about 5 g (roughly ⅛ cup loosely packed, including stems)

This ratio gives the fruit and cucumber room to flavor the water without making the rosemary too prominent. Use a pitcher large enough to hold the water and produce comfortably. No sugar or sweetener is needed.

A firm pear is easier to slice and holds its shape during steeping. If your pear is especially mild, cut it into thinner slices to expose more surface area to the water.

How do you make pear cucumber rosemary water?

Prep time: 10 minutes
Refrigerator steep: 2–4 hours
Total time: 2 hours 10 minutes for the shortest steep
Yield: About 1 liter (4¼ cups), or 4 servings

Wash the pear, cucumber and rosemary under running water, and use a clean pitcher.
Slice the pear thinly, discarding the core and seeds; slice the cucumber into rounds.
Place the pear, cucumber and rosemary in the pitcher, then pour in the water.
Cover and refrigerate for 2–4 hours. Taste after 2 hours and steep longer if you want a stronger flavor.
Strain the water if you prefer, or pour it with the slices still in the pitcher. Serve chilled.

For another combination, use the ai infused water generator.

Why do pear, cucumber and rosemary pair well?

Pear adds a soft fruit flavor without making the infusion taste like juice. If you enjoy that subtle sweetness, pear infused water offers another way to use the fruit.

Cucumber keeps the flavor crisp and mild, balancing the pear. For a simpler infusion, see cucumber water. Rosemary adds a savory, fragrant note; use fewer sprigs if you prefer a gentler herb flavor. You can also explore rosemary water on its own.

The main benefit of pear cucumber rosemary water is hydration. The drink may make plain water more appealing, but there is no evidence that this particular infusion provides a specific health benefit. Its nutrient content is not the same as eating the whole ingredients; eating the pear, for example, adds its fiber and calories.

The infusion does not enhance detoxification. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste.

How should you store pear cucumber rosemary water?

Keep the pitcher covered in the refrigerator and drink the infusion within 24 hours for the best flavor. Straining out the ingredients after steeping can help keep the flavor from becoming stronger while it is stored.

Discard the water after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Don’t leave it at room temperature for more than a few hours; pour a serving and return the pitcher to the refrigerator.

How can you vary pear cucumber rosemary water?

Make it milder

Use one rosemary sprig instead of two, or remove the rosemary after the first 2 hours. The pear and cucumber will remain the dominant flavors.

Add a citrus note

Add a few thin lemon slices for a sharper taste. Remove the slices after about 4 hours to limit bitterness from the pith.

Adjust the fruit

Use a different pear variety for a subtly different flavor, or add a few apple slices. Keep the pieces thin and use a large enough pitcher for the fruit and water.