Pineapple Apricot Basil Water: Easy Recipe

Pineapple apricot basil water is a fresh-fruit and herb infusion that takes 2 hours 10 minutes to prepare and yields about four 1-cup (240 mL) servings. For another combination, try the AI infused water generator.

What is pineapple apricot basil water?

Pineapple apricot basil water is chilled water steeped with pineapple, apricot and fresh basil. The fruit adds a light tropical flavor, while the basil gives the drink a fresh, herbal finish.

It is one of many tropical fruit infused water recipes you can make without blending or adding a sweetener. The result is more delicate than juice, so serve it cold and give the ingredients time to steep.

What ingredients and ratio do you need?

For one pitcher, use approximately 1 cup of chopped fruit and a small handful of basil for 4 cups of water. The pineapple-to-apricot ratio gives the tropical fruit a leading role without leaving out the softer apricot flavor.

• Water: 950 mL (4 cups), cold
• Pineapple: 100 g (about 2/3 cup), peeled and cut into small pieces
• Apricot: 50 g (about 1/3 cup), pitted and sliced
• Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)
• Ice: optional, for serving

Use ripe fruit for the fullest flavor. Fresh pineapple and apricot work well; cut them small enough to expose their flesh to the water, but leave them in pieces rather than crushing them if you prefer a clearer drink.

How do you make pineapple apricot basil water?

Hands-on time: about 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: about 4 servings

1. Wash your hands, then rinse the pineapple, apricot and basil under running water. Use a clean pitcher and cutting board.
2. Prepare the fruit: remove the pineapple peel and core, then cut the flesh into small pieces. Remove the apricot pit and slice the flesh.
3. Add the pineapple and apricot to the pitcher. Gently tear the basil leaves and add them to release their aroma.
4. Pour in the cold water and stir gently. Cover the pitcher and refrigerate for 2 hours.
5. Taste the water. Serve it as it is, or leave it refrigerated for up to 4 hours of total steeping for a stronger flavor.
6. Strain the fruit and basil if you prefer, then pour into glasses. Add ice if desired.

The fruit can settle at the bottom, so give the pitcher a gentle stir before pouring. Avoid squeezing or blending the fruit if you want a light infusion rather than a pulpy drink.

Why do pineapple, apricot and basil pair well?

Pineapple brings a bright, tangy flavor to the pitcher. If you enjoy that sharper fruit note, pineapple infused water is another way to use it.

Apricot adds a softer, mellow fruit flavor that rounds out the pineapple. For a more apricot-forward drink, see apricot infused water. Basil adds a savory, aromatic contrast; basil water puts the herb in the foreground.

The main benefit of this drink is hydration, especially if the flavor makes water more appealing to you. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste; this infusion does not cleanse or detoxify the body.

Steeped water generally contains very few calories, usually under 10 kcal per glass. Its exact nutrient content is unknown: whole-fruit nutrition figures cannot tell you how much transfers into the water. Eating or squeezing the fruit adds more of its calories and nutrients.

How should you store pineapple apricot basil water?

Keep the covered pitcher refrigerated and drink the water within 24 hours for the best flavor. Discard it after 2 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. If you strain the fruit out, keep the finished water refrigerated as well; straining does not make it shelf-stable.

How can you vary the recipe?

Make it more pineapple-forward

Use a little more pineapple and a little less apricot, keeping the total chopped fruit close to 1 cup. This gives the water a sharper tropical taste without changing the amount of water.

Bring out the apricot

Reverse the emphasis by using more apricot and less pineapple. Slice the apricot thinly so more of its flesh is exposed, and allow the full refrigerated steep before tasting.

Adjust the basil

Use fewer leaves for a subtle herbal note, or use the full handful for a more noticeable aroma. Tear the leaves gently rather than grinding them, and strain them out before serving if you do not want pieces in the glass.

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