Plum Lemon Thyme Water: Recipe & How to Make It

Plum lemon thyme water is a fruit-and-herb-infused water that takes 2 hours 10 minutes to make and yields about 4 cups, or 4 servings.

What is plum lemon thyme water?

Plum lemon thyme water is chilled drinking water infused with sliced plum, lemon and fresh thyme. The plum adds a gentle fruit flavor, the lemon brings tartness, and the thyme gives the pitcher a subtle herbal finish.

It’s one of many stone fruit infused water recipes you can make without blending or sweetening the fruit. The flavor develops as the ingredients steep in the refrigerator.

What ingredients and ratio do you need?

For one pitcher, use about 1 cup of sliced plum, one sliced lemon and two thyme sprigs per 1 liter of water. Choose a ripe but firm plum so it is easy to slice and holds its shape while steeping.

Water: 1 liter (about 4 1/4 cups)
Plum: 150 g sliced, pit removed (about 1 cup)
Lemon: 100 g, sliced (about 1 medium lemon or 1/2 cup slices)
Fresh thyme: 5 g (about 2 sprigs or 1/8 cup loosely packed)

Active prep: 10 minutes
Chilling time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 servings of 250 mL (1 cup) each

The volume measurements for fruit and herbs are approximate; their size and how tightly they fit in a cup can vary. You’ll also need a clean pitcher, a knife and a strainer if you prefer to serve the water without fruit pieces.

How do you make plum lemon thyme water?

Wash the plum, lemon and thyme under running water, and clean the pitcher.
Cut the plum into slices, discarding the pit. Slice the lemon into thin rounds and remove any visible seeds.
Add the plum, lemon and thyme to the pitcher. Gently bruise the thyme with your fingers to release its aroma.
Pour in the water and stir gently to distribute the ingredients.
Refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours, then remove the lemon or strain the water to limit bitterness from the pith.
Serve chilled, with or without ice. Strain the fruit and herbs before pouring if you prefer a clear drink.

To plan another combination after making this one, use the ai infused water generator.

Why do plum, lemon and thyme work together?

Plum

Plum gives the water a mild, rounded fruit flavor. Compared with plum infused water, this combination has a brighter, more herbal taste. A ripe plum generally gives a more noticeable flavor than a hard, underripe one.

Lemon

Lemon balances the plum’s sweetness with acidity, much as it does in simple lemon water. The peel and pith also contribute flavor, which is why removing the slices after 4 hours helps keep the drink from becoming bitter.

Thyme

Thyme adds a savory aroma without making the pitcher taste strongly of herbs. If you enjoy that note, thyme water is another way to use the herb. Start with the suggested two sprigs; a little thyme can become more noticeable as the water chills.

The main benefit of plum lemon thyme water is hydration. There’s no established evidence that this particular infusion has a special detoxifying effect: the liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste and sweat removes only trace amounts.

Steeped water is very low in calories, usually under 10 kcal per glass. Eating or squeezing the fruit adds more of its calories, and the nutrients in the whole ingredients should not be assumed to transfer fully into the water.

How should you store plum lemon thyme water?

Keep the pitcher refrigerated and drink the water within 24 hours for the best flavor. Remove the lemon or strain all the solids after no more than 4 hours to reduce bitterness; return the strained water promptly to the refrigerator.

Discard the water by 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Don’t leave it at room temperature for more than a few hours. Use a clean, covered container and pour into clean glasses rather than drinking directly from the pitcher.

How can you vary plum lemon thyme water?

Make the plum flavor more prominent

Use slightly more sliced plum or steep toward the longer end of the 2–4 hour range. Keep the fruit in slices rather than blending it if you want a light infusion.

Soften the lemon flavor

Use fewer lemon slices and taste after 2 hours. You can also remove the lemon peel before adding the fruit, though the drink will have less of the peel’s aroma.

Adjust the thyme

Use one sprig for a lighter herbal note, or remove the thyme after the first 2 hours if its flavor is already strong enough. Keep the rest of the pitcher chilled while the plum finishes infusing.