Plum Pear Basil Water: Recipe and How to Make It

Plum pear basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to prepare and makes about 1 liter, or 4 one-cup servings.

What is plum pear basil water?

Plum pear basil water combines sliced plum and pear with fresh basil in cold water. The fruit gives it a subtle sweetness and the basil adds an herbal aroma; it is not a juice or smoothie.

It is one of many stone fruit infused water recipes that use sliced fruit to flavor water without blending it. The finished drink is mild, so choose ripe, fragrant fruit for the best result.

What ingredients and ratio do you need?

Use about 1 cup of sliced fruit and a small handful of basil for each liter of water. This balance gives the fruit and herb room to infuse without crowding the pitcher.

Water: 1 liter (about 4 1/4 US cups), cold
Plum: 75 g (about 1/2 cup), sliced, pit removed
Pear: 75 g (about 1/2 cup), sliced, core removed
Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

The cup measures for fruit are approximate because slice sizes vary. A ripe but firm plum and pear are easier to slice and will hold their shape better in the pitcher. Leave the skins on after washing for color and convenience.

How do you make plum pear basil water?

Allow 10 minutes for preparation and at least 2 hours for refrigerated steeping. Use a covered pitcher or a food-safe jar large enough to hold the water and fruit.

Wash the plum, pear and basil under running water.
Slice the plum and pear thinly, discarding the plum pit and pear core.
Add the fruit and basil to the pitcher, then pour in the cold water.
Cover and refrigerate for 2–4 hours, tasting after 2 hours.
Strain if you prefer a clear drink, then serve cold.

For another combination, try the ai infused water generator.

If the flavor is too light, leave the pitcher in the refrigerator for the rest of the 4-hour steep. Slice the fruit a little thinner next time rather than crushing it if you want to keep the water clear.

Why do plum, pear and basil pair well?

Plum brings a sweet-tart note and can tint the water slightly, especially when its skin is deeply colored. Its flavor is also the focus of plum infused water.

Pear adds a softer, mellow fruit flavor that rounds out the tartness; pear infused water uses the same gentle quality on its own. Basil contributes a fresh, aromatic contrast, as it does in basil water.

The main benefit of the finished drink is hydration. Whole plum and pear provide fiber, but much of that fiber stays in the fruit rather than transferring to the water. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste; this drink does not replace those processes.

How should you store plum pear basil water?

Keep the pitcher covered and refrigerated, and drink it within 24 hours for the best flavor. Strain out the fruit and basil after steeping if you prefer a milder taste or want to pour the water more easily.

Discard the water after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Serve it promptly and return any remaining water to the refrigerator rather than leaving the pitcher out for an extended period.

How can you vary plum pear basil water?

Make it more fruit-forward

Use a little more plum for a tarter flavor or more pear for a softer one, keeping the combined sliced fruit close to 1 cup per liter. Taste after 2 hours before deciding whether to steep longer.

Adjust the basil

Use fewer leaves for a gentler herbal note. For a more noticeable basil aroma, lightly tear the leaves before adding them, rather than chopping them into pieces that are difficult to strain.

Add bubbles when serving

Replace some of the still water with chilled sparkling water when you serve the drink. Adding it at the end helps preserve the bubbles during the refrigerated steep.