Plum Apple Ginger Water: Recipe & How to Make It

Plum apple ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes total and makes about 1 liter (4¼ cups).

What is plum apple ginger water?

Plum apple ginger water is plain water flavored with sliced plum, apple and fresh ginger. The fruit gives it a gentle sweetness and tartness, while the ginger adds a warm, slightly peppery note.

Unlike juice, the fruit is steeped rather than blended or squeezed, so the finished drink is lightly flavored. For more combinations built around plums and similar fruit, browse these stone fruit infused water recipes.

What ingredients do you need?

This recipe uses roughly equal amounts of plum and apple, with a small amount of ginger. Choose ripe, firm fruit that can be sliced easily, and use drinking water you enjoy on its own.

Ingredients

75 g plum, about ½ cup sliced
75 g apple, about ½ cup sliced
10 g fresh ginger, about ⅛ cup (2 tablespoons) thinly sliced
1,000 ml water, about 4¼ cups

Yield: About 1 liter (4¼ cups). Hands-on preparation: About 10 minutes. Refrigerated steep: 2–4 hours.

The fruit measurements are approximate because slices vary in size. A little more or less fruit will still work; use the weights if you want the closest match to the recipe.

How do you make plum apple ginger water?

Wash your hands, the plum, apple and ginger under running water. Use a clean knife, cutting board and covered pitcher or large jar.
Slice the plum and apple thinly, discarding the plum pit and apple core and seeds. Thinly slice the ginger.
Add the plum, apple and ginger to the pitcher or jar.
Pour in the water and stir gently to distribute the ingredients.
Cover and refrigerate for 2–4 hours, depending on how pronounced you like the flavor.
Strain into a clean container if you prefer a clear drink, then serve chilled. Return any remaining water to the refrigerator.

To build another combination using a similar method, try the AI infused water generator.

Why do plum, apple and ginger work together?

Plum contributes a soft, tart fruit flavor and can lend the water color. Apple adds a crisp, milder sweetness, while ginger makes the drink taste a little brighter and warmer. Slicing the ingredients gives their surfaces more contact with the water without turning the drink into juice.

The main benefit of plum apple ginger water is hydration: the flavor may make plain water more appealing to drink. The amounts of nutrients that pass into an infusion are uncertain, and much of the fruit's fiber remains in the pieces rather than in the strained water. There is no evidence that this particular drink treats a health condition.

Plum infused water highlights the fruit's tart flavor on its own. For a milder fruit base, see apple infused water; for the spicy ingredient on its own, see ginger water.

How should you store plum apple ginger water?

Keep plum apple ginger water covered and refrigerated while it steeps and after serving. Drink it within 24 hours for the best flavor, and discard it after 2–3 days or sooner if it becomes cloudy, slimy or sour-smelling.

Do not leave it at room temperature for more than a few hours. The same refrigerator guidance applies if you use frozen fruit. A clean serving utensil and a clean container help avoid introducing contaminants into the pitcher.

How can you vary plum apple ginger water?

Make it more fruit-forward

Use a little more plum and a little less apple if you prefer a tarter drink, or reverse the balance for a milder apple flavor. Keep the combined fruit quantity close to the original amount for a similar-strength infusion.

Adjust the ginger

Use fewer ginger slices for a subtler finish. For a more noticeable ginger flavor, start with the recipe amount and let the covered pitcher steep toward the longer end of the 2–4-hour range.

Change the serving style

Strain the infusion before serving for a clearer glass, or leave the fruit pieces in the pitcher for a more colorful presentation. Either way, keep the remaining drink refrigerated and follow the same storage guidance.