Plum Orange Rosemary Water: Recipe and How to Make It

Plum orange rosemary water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to make and yields about 1 litre (4¼ cups), or 4 servings.

For another combination, use the AI infused water generator.

What is plum orange rosemary water?

Plum orange rosemary water is plain water steeped with sliced plum, orange and fresh rosemary. The fruit gives it a gently sweet, citrusy taste, while the herb adds a savory aroma without a sweetener.

It belongs to a family of stone fruit infused water recipes, which use fruits such as plums to flavor water. The result is subtler than juice because the fruit is steeped rather than blended or squeezed.

What ingredients and ratio do you need?

For about 1 litre (4¼ cups), use:

Water: 1,000 ml (about 4¼ cups), cold
Plum: 150 g (about 1 cup), sliced and pitted
Orange: 100 g (about ¾ cup), thinly sliced
Fresh rosemary: 2 sprigs, about 5 g (roughly ¼ cup loosely packed sprigs)

This ratio makes a lightly flavored pitcher. Use ripe but firm plum so the slices hold their shape, and choose a clean pitcher with room for the fruit as well as the water.

The orange can go in with its peel or without it. The peel adds citrus aroma, but the white pith can make the water bitter if it stays in too long.

How do you make plum orange rosemary water?

Prep time: 10 minutes
Refrigerator steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 servings

Wash the plum, orange and rosemary under running water. Use a clean knife, cutting board and pitcher.
Slice the plum and remove its pit. Thinly slice the orange; peel it first if you prefer a milder citrus flavor.
Add the plum, orange and rosemary to the pitcher. Press the rosemary gently between your fingers before adding it to release its aroma.
Pour in the cold water, cover the pitcher and refrigerate for 2 hours.
Taste the water. Serve it as it is, or strain it into a clean container; for a stronger flavor, steep it in the refrigerator for up to 4 hours total.
Remove the orange slices by 4 hours if the peel is on, or strain the whole pitcher at that point, to limit bitterness.

Serve chilled. If you want an especially clear drink, strain out the fruit and rosemary before pouring; otherwise, leave a few slices in each glass for presentation.

Why do plum, orange and rosemary pair well?

Plum contributes a mellow fruit flavor, orange adds brightness, and rosemary gives the finish a pine-like herbal note. Each is distinct enough to taste, but none needs to be squeezed or sweetened to make the water appealing.

The fruit-forward base resembles plum infused water, while the citrus brings the freshness associated with orange infused water. A small amount of the herb adds the savory character of rosemary water without dominating the pitcher.

The main benefit is hydration: flavor may make plain water more appealing to drink. Steeped fruit can contribute some nutrients, but the amount transferred to the water is not established, so it should not be counted as equivalent to eating the fruit.

Plum orange rosemary water is not a detox treatment. The liver and kidneys do most of the body's detoxification, while the lungs and gut help eliminate waste; sweat removes only trace amounts.

How should you store plum orange rosemary water?

Keep the pitcher covered and refrigerated, and drink the water within 24 hours for the best flavor. Remove the orange peel or strain the water by 4 hours to prevent pith bitterness; the rosemary can also be removed if its flavor becomes too strong.

Discard any remaining water after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Keep it chilled when serving rather than leaving the pitcher at room temperature for hours.

How can you vary plum orange rosemary water?

Make the citrus milder

Peel the orange before slicing it to reduce the bitterness from the pith. You will still get citrus flavor from the flesh.

Use less rosemary

Start with 1 sprig instead of 2 for a gentler herbal note. Taste after the 2-hour steep before deciding whether the flavor is strong enough.

Adjust the fruit texture

Cut the plum into thinner slices for more exposed surface, or use larger wedges that are easy to remove. In either case, take out the pit before adding the fruit to the pitcher.