Plum Cucumber Rosemary Water: Easy Infused Recipe

Plum cucumber rosemary water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes, including steeping, and yields about 1 liter (4¼ cups). Use the ai infused water generator to explore another combination.

What is plum cucumber rosemary water?

Plum cucumber rosemary water is still water infused with sliced plum, cucumber and fresh rosemary. It has a gently fruity taste, a cool cucumber note and a subtle herbal aroma, without needing added sweetener.

It is one of many ways to use ripe stone fruit in a pitcher; find more ideas in these stone fruit infused water recipes. The fruit is steeped rather than blended, so the finished water will be lighter in flavor than juice.

What ingredients and ratio do you need?

For about 1 liter of plum cucumber rosemary water, use:

Water: 1 liter, or about 4¼ US cups
Plum: 150 g, or about 1 cup pitted slices
Cucumber: 150 g, or about 1¼ cups slices
Fresh rosemary: 2 sprigs, about 5 g or roughly ⅛ cup loosely packed sprigs

Choose a ripe plum that is fragrant and slightly soft, but not mushy. Leave the cucumber peel on if you like; it adds color and helps the slices keep their shape. Two rosemary sprigs give the infusion an herbal note without making them the dominant flavor.

A covered pitcher or large jar should have enough room for the water and produce. A fine strainer is useful for serving, though you can pour around the slices instead.

How do you make plum cucumber rosemary water?

Active prep: about 10 minutes. Refrigerated steep: 2 hours. Total: about 2 hours 10 minutes.

Rinse the plum, cucumber and rosemary under running water. Use a clean knife, cutting board and pitcher.
Slice the plum, removing and discarding the pit. Slice the cucumber into thin rounds.
Place the plum and cucumber in the pitcher. Lightly bruise the rosemary sprigs between your fingers and add them.
Pour in the water, cover the pitcher and refrigerate for 2 hours.
Taste the infusion. Serve it as it is, or strain out the ingredients; for a stronger flavor, refrigerate for up to 2 more hours before tasting again.

Keep the plum slices intact rather than squeezing or blending them for a clear, lightly flavored drink. Remove the rosemary when its flavor is strong enough for you, and strain out any loose leaves before serving.

Why do plum, cucumber and rosemary work together?

Plum brings a mild sweetness and tartness, while cucumber keeps the flavor fresh and mellow. Rosemary adds a woodsy aroma that balances the fruit. For a more fruit-forward starting point, see plum infused water; for a lighter vegetable note, see cucumber water. The herbal side is explored in rosemary water.

The main benefit of plum cucumber rosemary water is hydration, especially if its flavor helps you enjoy drinking water. Steeping transfers some flavor into the water, but it does not transfer all the fiber or nutrients in the whole ingredients. Eating the fruit and cucumber is different from drinking only the strained infusion.

No special detox effect is established for this drink. 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 cucumber rosemary water?

Keep the pitcher covered and refrigerated, including while it steeps. For the best flavor, drink the infusion within 24 hours. Discard it after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Return the pitcher to the refrigerator promptly after pouring. Straining the produce out when the flavor is where you like it can help prevent the rosemary from becoming overpowering, but it does not extend the storage time.

How can you vary plum cucumber rosemary water?

For a softer herbal flavor, start with one rosemary sprig and taste after the initial steep. For a more pronounced plum taste, slice the plum thinly and leave the pieces in for the full 4-hour refrigerated steep.

You can also change the balance without adding ingredients: use slightly less cucumber for a fruitier pitcher, or a little less plum for a more cucumber-forward one. Keep approximately 1 liter of water as the base so the flavors remain light enough for sipping.