Plum Lemon Ginger Water: Recipe and Storage

Plum lemon ginger water is a fruit-and-ginger infusion that takes 2 hours and 10 minutes to prepare and yields about 1 liter (4¼ cups).

What is plum lemon ginger water?

Plum lemon ginger water is chilled water flavored with sliced plum, lemon and fresh ginger. The plum gives it a mild fruity taste, the lemon adds tartness, and the ginger brings a gentle warmth without making the drink hot or spicy.

The ingredients steep in the refrigerator and are then strained out. For more combinations using peaches, plums and similar fruit, browse these stone fruit infused water recipes.

What ingredients and ratio do you need?

For one pitcher, use:

1 liter (4¼ cups) cold drinking water
150 g (about 1 cup) sliced fresh plum, pit removed
100 g (about ½ cup) sliced lemon, roughly 1 lemon
10 g (about 1 tablespoon) thinly sliced fresh ginger, roughly a 1-inch piece

Prep time: 10 minutes
Chilling time: 2 hours
Total time: 2 hours and 10 minutes
Yield: About 1 liter (4¼ cups), depending on how much water remains with the fruit

Choose a ripe plum that gives slightly when pressed. A pitcher large enough to hold the water and fruit comfortably makes stirring and straining easier.

How do you make plum lemon ginger water?

Wash the plum, lemon and ginger under running water, and use a clean knife and pitcher.
Slice the plum, discarding the pit. Slice the lemon and ginger thinly; remove any visible lemon seeds.
Add the plum, lemon and ginger to the pitcher, then pour in the cold water.
Cover the pitcher and refrigerate for 2 hours. For a stronger infusion, leave it for up to 4 hours.
Strain out the fruit and ginger, then serve the water chilled. Strain by 4 hours to limit bitterness from the lemon pith.

For another combination or a different pitcher size, try the AI infused water generator.

Why do plum, lemon and ginger work together?

Plum gives the infusion a soft fruit flavor, while lemon provides a sharper contrast. Ginger adds a fragrant, warming note; thin slices help distribute its flavor without needing to blend the drink.

The main benefit of plum lemon ginger water is hydration. The amounts of nutrients that pass from the ingredients into the water are uncertain, so the nutrition of the whole fruit should not be treated as the nutrition of the strained drink. If you enjoy it, its flavor may make plain water more appealing.

The body does not need a special drink to detoxify: the liver and kidneys do most of that work, while the lungs and gut also help eliminate waste. For simpler versions of these flavors, see plum infused water, lemon water and ginger water.

How should you store plum lemon ginger water?

Keep the pitcher covered and refrigerated while it steeps and after straining. For the best flavor, drink it within 24 hours. Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Removing the lemon by 4 hours helps prevent the pith from making the water bitter. Pour servings into clean glasses rather than drinking from the storage pitcher, and refrigerate any remaining water promptly.

How can you vary plum lemon ginger water?

Make the lemon flavor gentler

Remove the lemon peel and white pith before adding the flesh to the pitcher. The result will still have a citrus note, with less risk of peel-related bitterness during the infusion.

Adjust the ginger

Use fewer ginger slices for a softer flavor, or slice the ginger a little thinner for more contact with the water. Start with the recipe amount if you are unsure; you can adjust the next pitcher to taste.

Try another plum variety

Red, black or yellow plums can give the water different flavors and colors. Use ripe fruit, remove the pit and keep the same sliced-plum measure for a comparable pitcher.

Serve it over ice

Pour the strained infusion over ice just before drinking. Ice will gradually dilute the flavor, so use a longer refrigerated steep within the recommended 2–4 hours if you prefer a stronger drink.