Pear Lime Cinnamon Water: Recipe and Storage Tips

Pear lime cinnamon water is a chilled fruit-and-spice infusion that takes 2 hours 10 minutes to prepare and makes about 4 cups (960 mL).

What is pear lime cinnamon water?

Pear lime cinnamon water combines sliced pear, lime and a cinnamon stick with plain water. The ingredients steep in the refrigerator, giving the water a subtle fruit flavor without blending the fruit.

It belongs to the same family as these apple and pear infused water recipes, but lime gives this version a brighter edge and cinnamon adds warmth. Serve it cold, with or without the fruit in the glass.

What ingredients and ratios do you need?

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

Water: 4 cups (960 mL), preferably cold
Pear: 1 cup (about 150 g), thinly sliced, roughly 1 medium pear
Lime: about 1/2 cup (100 g), thinly sliced, roughly 1 lime
Cinnamon: 1 stick (about 2–3 g; approximately 1/32 cup if broken into pieces)

This ratio uses about 1 cup of pear and 1 lime for roughly 1 liter of water, with one cinnamon stick for a gentle spice note. Cinnamon stick sizes vary, so the broken-piece cup measure is approximate; use the stick whole for this recipe. Choose a ripe but firm pear so the slices hold their shape. The exact yield can vary slightly depending on how much water remains with the fruit after straining.

A clear pitcher makes it easy to see the ingredients, but any clean, covered container large enough to hold them and the water will work. You do not need to add sugar for the infusion to develop flavor.

How do you make pear lime cinnamon water?

Active prep: 10 minutes. Refrigerated steep: 2 hours minimum. Total time: 2 hours 10 minutes.

Wash the pear and lime under running water, then slice them thinly. Remove the pear core and any lime seeds.
Add the pear slices, lime slices and cinnamon stick to a clean pitcher.
Pour in the 4 cups (960 mL) of cold water and cover the pitcher.
Refrigerate for 2–4 hours. Taste after 2 hours; leave it longer if you prefer a stronger infusion.
Strain out the ingredients or pour the water into glasses. Remove the lime by 4 hours to limit bitterness from its peel and pith.

For another combination, use the ai infused water generator.

Why do pear, lime and cinnamon pair well?

Pear contributes a mild, rounded fruit flavor, while lime adds a sharper citrus note. A cinnamon stick brings warmth without turning the drink into a sweetened beverage. If you like the pear-forward character, see pear infused water; for more citrus, see lime water.

A whole cinnamon stick is easy to remove and leaves the water clearer than ground cinnamon. You can explore the spice on its own in cinnamon water. In this recipe, the drink's flavor will be lighter than eating the fruit or blending it into 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 cleanse them. Nutrients and calories from the whole fruit should not be counted as though all of them transfer into the water.

How should you store pear lime cinnamon water?

Keep pear lime cinnamon water covered and refrigerated. For the best flavor, drink it within 24 hours. Remove the lime after about 4 hours, since the peel and pith can make the water bitter; you can strain out the pear and cinnamon at the same time.

Discard the water after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave the pitcher at room temperature for more than a few hours. Use a clean glass or utensil each time you serve it rather than drinking directly from the storage pitcher.

What variations can you try?

Make the pear flavor milder

Cut the pear into thicker slices rather than thin ones, then taste the water after 2 hours. Strain when the flavor is where you want it; the infusion does not need to stay in the pitcher until serving.

Reduce the citrus bitterness

Remove the lime peel and pith before adding the slices, or take the lime out earlier in the steep. You will still get a citrus note, although its intensity can vary with the fruit.

Use ground cinnamon

If you do not have a stick, use up to 1 teaspoon (about 2.6 g) of ground cinnamon instead. It can cloud the water and settle at the bottom, so stir before serving and strain if you prefer fewer particles.