Plum Cucumber Basil Water: Easy Recipe

Plum cucumber basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes total, including 10 minutes of prep, and yields about 4 cups (950 ml). For another combination, try the ai infused water generator.

What is plum cucumber basil water?

Plum cucumber basil water is plain water steeped with sliced plum, cucumber and fresh basil. The plum gives it a mild fruit flavor, the cucumber keeps it refreshing, and the basil adds an herbal aroma.

The ingredients are steeped rather than blended, so the finished drink is light and may have only a subtle color. It’s one of many stone fruit infused water recipes you can make without added sweetener.

What ingredients and ratio do you need?

For about 4 cups (950 ml) of plum cucumber basil water, use:

Water: 950 ml (4 cups)
Plum: 150 g (about 1 cup sliced), pitted
Cucumber: 150 g (about 1 1/2 cups sliced), with peel
Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

This ratio gives the plum and cucumber similar weight, with enough basil to add aroma without dominating the pitcher. The cup measures are approximate because the size and shape of the slices affect how tightly they pack.

Choose ripe, firm plum and fresh cucumber and basil. You can use filtered water or safe drinking water from the tap; the flavor of the water itself will affect the finished drink.

How do you make plum cucumber basil water?

Prep: 10 minutes
Refrigerator steep: 2 hours
Total: 2 hours 10 minutes
Yield: About 4 cups (950 ml)

Wash your hands and a pitcher, then rinse the plum, cucumber and basil under running water.
Slice the plum, remove and discard the pit, and measure about 150 g (1 cup) of slices.
Cut the cucumber into thin slices and measure about 150 g (1 1/2 cups).
Gently bruise the basil leaves between your fingers to release their aroma without tearing them into small pieces.
Add the plum, cucumber and basil to the pitcher, then pour in 950 ml (4 cups) of water.
Refrigerate for 2 hours. For a stronger infusion, leave it in the fridge for up to 4 hours before serving.
Pour into glasses, straining out the ingredients first if you prefer a clear drink.

Keep the pitcher refrigerated while it steeps. A longer steep within the suggested range can bring out more flavor, but the result will still be milder than a blended fruit drink.

Why do plum, cucumber and basil pair well?

Plum adds fruit flavor

Ripe plum contributes a soft, sweet-tart note that gives the water character without needing sugar. For a simpler fruit-forward infusion, see plum infused water.

Cucumber keeps the flavor light

Cucumber has a mild, fresh taste that balances the plum rather than competing with it. Its slices also make the pitcher look inviting; see cucumber water for more on that ingredient.

Basil provides an herbal aroma

Fresh basil adds a fragrant contrast to the fruit and cucumber. Bruising the leaves gently helps release their aroma; basil water offers a simpler way to use the herb.

The main benefit of plum cucumber basil water is hydration. The liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste; this drink does not cleanse the body or replace those processes.

Whole plum and cucumber contain nutrients and fiber, but the amount that passes into steeped water is not established here. Don’t count the nutrients of the whole ingredients as nutrients in the strained drink.

How should you store plum cucumber basil water?

Keep plum cucumber basil water refrigerated and drink it within 24 hours for the best flavor. You can strain out the slices and leaves after steeping if you like the flavor as it is; keep the strained water refrigerated too.

Discard the drink after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Serve it promptly and return the pitcher to the fridge rather than leaving it at room temperature for more than a few hours.

How can you vary plum cucumber basil water?

Make the basil more subtle

Use fewer basil leaves if you want the plum to be the main flavor. Leave the leaves whole and bruise them lightly so they are easy to strain out.

Adjust the fruit and cucumber balance

Use a little more plum for a fruitier pitcher or a little more cucumber for a milder one, keeping the water amount the same. Taste after the initial refrigerated steep before deciding what to change in your next batch.

Change the serving style

Strain the infusion for a clean-looking glass, or leave a few slices in the pitcher when serving. If you eat the infused fruit, you’ll also consume its nutrients and calories; they should not be counted as though they all transferred into the water.