Plum Pear Ginger Water: Recipe & How to Make It

Plum pear ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes total and makes about 950 ml (4 cups).

What is plum pear ginger water?

Plum pear ginger water is plain water infused with sliced plum, pear and fresh ginger. It has a subtle fruit flavor and a gentle ginger warmth, without the thickness or sweetness of juice.

It belongs to the family of stone fruit infused water recipes, with pear rounding out the plum’s tartness. The recipe uses a short preparation followed by a refrigerated steep; it does not require blending or cooking.

The flavor will be lighter than a fruit juice because the pieces are steeped rather than blended or squeezed. Serve it chilled as an alternative to plain water.

What ingredients and ratio do you need?

For approximately 950 ml (4 cups), use:

Water: 950 ml (4 cups)
Plum: 75 g (about 1/2 cup sliced), pitted
Pear: 75 g (about 1/2 cup sliced), cored
Fresh ginger: 10 g (about 1 tablespoon or 1/16 cup thin slices, roughly a 1-inch piece)

The fruit amounts are approximate: together, they make about 1 cup of sliced fruit for nearly 1 liter of water. Choose ripe fruit for a more noticeable flavor, but avoid pieces that are bruised or spoiled.

A clean, covered pitcher or large jar gives the slices room to move. If your container is narrow, cut the fruit into smaller pieces so it is easy to add and remove. Use drinking water you enjoy on its own, since it forms the base of the finished infusion.

How do you make plum pear ginger water?

Prep time: 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 950 ml (4 cups)

Wash the plum, pear and ginger under running water.
Slice the plum and pear, removing the plum pit and pear core. Thinly slice the ginger; peel it first if you prefer.
Add the fruit and ginger to a clean pitcher, then pour in the water and cover.
Refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours.
Taste the water, then strain out the pieces or leave them in the pitcher while serving.

To create another fruit-and-ginger combination, try the AI infused water generator.

The infusion is ready when its flavor suits you. If it tastes too mild after the first 2 hours, return the covered pitcher to the refrigerator for the rest of the steeping time.

Why do plum, pear and ginger pair well?

Plum brings a lightly tart, fruity note, while pear adds a softer flavor. Ginger gives the combination a warm edge; using thin slices helps distribute its flavor without blending it into the water. If you prefer one ingredient to lead, adjust its amount in the next batch.

The three ingredients also work individually in plum infused water, pear infused water and ginger water. Combining them makes a drink that tastes different from each ingredient on its own.

The main benefit of the finished drink is hydration. Steeped infused water is usually very low in calories, at under 10 kcal per glass; eating or squeezing the fruit adds calories. The infusion is not a substitute for eating fruit.

There is no evidence that this particular infusion detoxifies the body. The liver and kidneys do most of that work, while the lungs and gut also help eliminate waste. The drink may make plain water more appealing, supporting hydration.

How should you store it?

Keep plum pear ginger water covered in the refrigerator and drink it within 24 hours for the best flavor. You can strain the ingredients out before serving if you prefer a clear drink or want to stop the flavor from getting stronger.

Discard any remaining infusion after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than 2 hours. Use a clean glass or utensil when serving rather than drinking directly from the storage pitcher.

How can you vary the recipe?

Make the ginger milder

Use fewer ginger slices and taste after the initial 2-hour steep. You can remove the ginger at that point while leaving the fruit in for a little longer. This keeps the fruit flavors in the foreground without leaving ginger out entirely.

Let the pear stand out

Use more pear and less plum, keeping the combined fruit amount near 150 g (about 1 cup). This gives plum pear ginger water a softer, less tart flavor while retaining the same basic ratio.

Make the plum flavor brighter

Use more plum and less pear, again keeping the combined fruit amount near 150 g (about 1 cup). Thin slices expose more of the cut fruit to the water; taste as it steeps to find the balance you like.