Plum Apple Water: Recipe and How to Make It

Plum apple water is water infused with sliced plum and apple; it takes 2 hours 10 minutes, including steeping, and makes about 4 cups (950 mL).

What is plum apple water?

Plum apple water is a lightly flavored drink made by refrigerating fresh fruit in water. The plum adds a soft, tangy fruit flavor, while the apple gives the water a crisp, mild sweetness without added sugar.

It is one of many stone fruit infused water recipes that use fresh fruit for flavor. Unlike a blended drink, the fruit is steeped and can be strained out before serving, so the result stays closer to water than juice.

What ingredients and ratio do you need?

For about 4 cups (950 mL), you will need:

Water: 950 mL (4 cups), cold and safe to drink
Plum: about 75 g (about 1/2 cup), sliced, with the pit removed
Apple: about 75 g (about 1/2 cup), sliced, with the core and seeds removed

The recipe uses about 150 g (roughly 1 cup) of sliced fruit per 950 mL of water. Exact cup measurements can vary with the size and thickness of the slices; the ratio does not have to be precise.

Choose ripe, firm fruit with a pleasant aroma. Leave the skins on for color and flavor, and use any apple you enjoy eating. You will also need a clean, covered pitcher or jar and, if you prefer to remove the fruit, a strainer.

How do you make plum apple water?

Prep time: 10 minutes
Refrigerated steeping time: 2 hours
Total time: 2 hours 10 minutes
Yield: about 4 cups (950 mL)

Rinse the plum and apple under cool running water.
Remove the plum pit and the apple core and seeds. Slice the fruit thinly enough to fit easily in the pitcher.
Add the sliced fruit to a clean pitcher, then pour in the cold water and cover it.
Refrigerate for 2 hours; steep for up to 4 hours if you prefer a stronger flavor.
Strain out the fruit if you like, then pour into glasses. Serve chilled, with ice if desired.

For another custom combination, use the ai infused water generator.

Taste the water after 2 hours. If it is milder than you want, return it to the refrigerator for more steeping time rather than leaving it on the counter. Slicing the fruit a little thinner can also help expose more of its surface to the water.

Why do plum and apple work well together?

Plum brings a fruity, sometimes tart note, while apple adds a cleaner, crisper flavor. Together, they make a gentle infusion that is less intense than fruit juice. A sweeter apple can soften a tart plum; a tart apple makes the finished drink taste brighter.

The main benefit of plum apple water is hydration. The liver and kidneys do most of the body’s detoxification, and drinking water supports their normal function; this infusion does not cleanse the body or remove toxins on its own.

Whole plums and apples contain fiber, but most of that fiber remains in the fruit rather than passing into the water. Eat the fruit if you want its fiber. For a simpler flavor, try plum infused water or apple infused water.

How should you store plum apple water?

Keep plum apple water covered in the refrigerator and drink it within 24 hours for the best flavor. You can strain out the fruit after steeping or leave it in while the water is refrigerated, depending on how strong you like it.

Discard the drink after 2 days, or sooner if it becomes cloudy, slimy, or sour-smelling. Do not leave it at room temperature for more than 2 hours. For a fresh batch, wash and slice new fruit rather than repeatedly refilling the same pitcher.

What are some plum apple water variations?

Choose a sweeter or tarter apple

Use a sweet apple for a softer flavor, or a tart apple for more contrast with a ripe plum. Keep the same fruit-to-water ratio so you can compare the results.

Adjust the fruit balance

Use a little more plum and less apple for a fruitier infusion, or reverse the balance for a crisper one. Aim for roughly 1 cup (150 g) of fruit in total for the pitcher.

Serve over ice

Pour the chilled infusion over ice for a colder drink. Ice will gradually dilute the flavor, so taste the water before adding a large amount.