Pear Orange Rosemary Water: Recipe & How to Make It

Pear orange rosemary water is chilled water infused with sliced pear, orange and fresh rosemary; it takes 2 hours 10 minutes total and makes about 960 mL (4 cups). For another measured combination, try the ai infused water generator.

What is pear orange rosemary water?

Pear orange rosemary water is a simple infusion in which fresh fruit and herbs flavor water as they steep in the refrigerator. The pear tastes mellow, the orange adds citrus brightness, and the rosemary contributes a savory aroma.

This recipe uses no added sweetener and does not require blending or squeezing the fruit. For more fruit combinations, see these apple and pear infused water recipes.

What ingredients and ratio do you need?

For approximately 4 cups, use:

Water: 960 mL (4 cups)
Pear: 150 g (about 1 cup sliced), cored
Orange: 100 g (about 2/3 cup sliced)
Fresh rosemary: about 5 g (2 sprigs, or approximately 1/8 cup [2 tablespoons] of loosely packed leaves)

This ratio gives the fruit enough room to flavor the water without making the rosemary too prominent. Choose a ripe but firm pear so the slices hold their shape, and use fresh rosemary for a clean, aromatic flavor.

A covered pitcher or large jar works well. You will also need a knife, cutting board and strainer; a wide-mouthed container makes adding and removing the ingredients easier.

How do you make pear orange rosemary water?

Wash the pear and orange under cool running water, rubbing their surfaces gently. Rinse the rosemary and discard any damaged produce.
Slice the pear, removing its core, and cut the orange into thin slices. Leave the pear peel on if you like; remove the orange peel if you prefer less bitterness.
Add the pear, orange and rosemary to a clean pitcher, then pour in the water.
Cover the pitcher and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours, keeping it refrigerated throughout.
Strain out the fruit and rosemary, then serve chilled. Add ice to individual glasses if desired.

The 2-hour steep gives a gently flavored drink. Taste it at that point if you want to decide whether it needs longer; orange peel and its white pith can make the water bitter after about 4 hours.

Why do pear, orange and rosemary pair well?

Pear provides a soft, subtly sweet base, while orange makes the flavor brighter. If you enjoy the gentle fruit flavor on its own, pear infused water is another way to use ripe pears.

Orange also brings a fragrant peel and a tart edge that balance the pear. The same citrus character is central to orange infused water; removing the peel before steeping keeps that character milder.

Rosemary adds an herbal aroma that makes the fruit taste less sugary without adding a sweetener. Use a light hand: the flavor associated with rosemary water can overtake the fruit if too much is added or left in the pitcher.

The main benefit of this drink is hydration. Eating pear and orange supplies nutrients and fiber, but the amounts that transfer into steeped water are uncertain, so the drink should not be treated as nutritionally equivalent to the whole fruit. Your liver and kidneys do most of your body's detoxification, while your lungs and gut also help eliminate waste; this infusion does not provide a special cleanse.

How should you store pear orange rosemary water?

Keep the pitcher covered and refrigerated. For the best flavor, drink the infusion within 24 hours, and discard any remaining water after 2 days. Discard it sooner if it becomes cloudy, slimy or sour-smelling.

Straining after the initial steep helps prevent the orange peel from making the water bitter. Keep the strained water chilled between servings rather than leaving the pitcher out at room temperature.

How can you vary pear orange rosemary water?

Make the fruit flavor gentler

Cut the pear and orange into larger pieces and taste the infusion after 2 hours. Larger pieces expose less cut surface to the water, giving a subtler starting point.

Bring out more citrus

Slice the orange thinly and include its peel during the steep. Strain the water by 4 hours to limit bitterness from the peel and pith.

Soften the rosemary flavor

Start with one rosemary sprig instead of two. You can remove it when its aroma suits you while letting the fruit continue to steep in the refrigerator.