Plum Apple Basil Water: Recipe and How to Make It

Plum apple basil water is a fruit-and-herb infused water that takes 2 hours 10 minutes in total and yields about 1 liter (4¼ cups). For another combination, try the ai infused water generator.

What is plum apple basil water?

Plum apple basil water is chilled water steeped with sliced plum, apple and fresh basil. The fruit gives it a gently sweet, tart flavor, while basil adds an herbal note. It is one of many stone fruit infused water recipes you can make without blending or sweetening the fruit.

The flavor is subtle rather than juice-like. Use ripe, sound fruit for the best taste, but avoid bruised or spoiled pieces.

What ingredients and ratio do you need?

This recipe uses about 150 g of fruit and 5 g of basil for 1 liter of water. The fruit measurements are approximate because the size and shape of slices vary.

• Water: 1,000 ml (about 4¼ cups)
• Plum: 75 g (about ½ cup sliced), pit removed
• Apple: 75 g (about ⅔ cup sliced), core and seeds removed
• Fresh basil: 5 g (about ¼ cup loosely packed leaves, or 8–12 leaves)

Use drinking water and a clean pitcher or covered jar large enough to hold the water and fruit. You can leave the fruit skins on; they add color, and there is no need to peel them for this infusion.

How do you make plum apple basil water?

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

1. Wash the plum, apple and basil under running water, and clean the pitcher.
2. Slice the plum and apple thinly, discarding the plum pit and the apple core and seeds.
3. Add the fruit and basil to the pitcher. Gently tear or press the basil leaves to release their aroma.
4. Pour in the water, cover the pitcher and refrigerate for 2 hours. For a stronger flavor, continue steeping in the refrigerator for up to 4 hours.
5. Serve chilled, straining out the fruit and basil if you prefer. Keep any remaining water refrigerated.

Taste the water after the initial steep. If the basil flavor is already strong enough, strain it before serving; the fruit can also be strained if you prefer a clear drink.

Why do plum, apple and basil pair well?

Plum brings a soft, sweet-tart flavor and can lend the water a pink tint. The mild fruit flavor in plum infused water also leaves room for the other ingredients to come through.

Apple adds a crisp, familiar note that balances the plum. As with apple infused water, the variety you choose can make the finished drink taste more tart or more mellow. Basil gives the blend a fresh herbal finish; see basil water for a simpler infusion built around the herb.

The main benefit of this drink is hydration, especially if its flavor helps you enjoy drinking water. Whole fruit contains fiber and nutrients, but the amounts that move into steeped water are not established here; eating the fruit is different from drinking the infusion. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste.

How should you store plum apple basil water?

Keep the pitcher covered and refrigerated, including during the steep. Drink it within 24 hours for the best flavor. Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Do not leave the infusion at room temperature for more than a few hours. If you strain it, use a clean strainer and return the water to the refrigerator promptly.

How can you vary plum apple basil water?

Adjust the fruit

Choose a tart apple for a sharper drink or a sweeter apple for a softer flavor. Keep the combined fruit amount close to 150 g per liter of water as a starting point. Slice the fruit thinly so it has more contact with the water.

Change the basil intensity

Use fewer basil leaves for a lighter herbal note, or leave the leaves whole instead of tearing them. For a more noticeable flavor, use the full amount in the recipe and taste after the longer refrigerated steep.

Serve it your way

Strain the infusion for a clear pour, or leave the fruit and basil in the pitcher while serving. Pour it over ice if you like a colder drink, keeping in mind that melting ice will gradually dilute the flavor.

<script type="application/ld+json"> { "@context": "https://schema.org", "@type": "Recipe", "name": "Plum Apple Basil Water", "description": "Chilled water infused with plum, apple and fresh basil.", "prepTime": "PT10M", "totalTime": "PT2H10M", "recipeYield": "About 1 liter (4¼ cups)", "recipeIngredient": [ "1,000 ml (about 4¼ cups) water", "75 g (about ½ cup) sliced plum, pit removed", "75 g (about ⅔ cup) sliced apple, core and seeds removed", "5 g (about ¼ cup loosely packed, or 8–12 leaves) fresh basil" ], "recipeInstructions": [ {"@type": "HowToStep", "text": "Wash the plum, apple and basil under running water, and clean the pitcher."}, {"@type": "HowToStep", "text": "Slice the plum and apple thinly, discarding the plum pit and the apple core and seeds."}, {"@type": "HowToStep", "text": "Add the fruit and basil to the pitcher, gently tearing or pressing the basil."}, {"@type": "HowToStep", "text": "Pour in the water, cover and refrigerate for 2 hours, or up to 4 hours for a stronger flavor."}, {"@type": "HowToStep", "text": "Serve chilled, straining if desired, and refrigerate any remaining water."} ] } </script>