Pomegranate Basil Water: Recipe and How to Make It

Pomegranate basil water is a fruit-and-herb infused drink that takes 2 hours 10 minutes to prepare and makes about 950 mL (4 cups), or 4 servings.

For another combination using the ingredients you have, try the ai infused water generator.

What is pomegranate basil water?

Pomegranate basil water is drinking water steeped with pomegranate arils—the juicy seeds inside the fruit—and fresh basil leaves. The arils give the water a subtle fruity flavor, while the basil adds a fresh herbal aroma.

It is a variation of pomegranate infused water that uses basil for a more aromatic finish. Unlike a blended drink, the basic recipe leaves the arils whole and does not require a blender or juicer.

What ingredients and ratio do you need?

For a pitcher of pomegranate basil water, use:

Water: 950 mL (4 cups), cold
Pomegranate arils: about 150 g (1 cup)
Fresh basil: about 5 g (1/4 cup loosely packed), or 8–12 leaves

This ratio produces a lightly flavored drink. Measure the basil loosely rather than pressing it into the cup; leaf size varies, so the number of leaves is a useful guide rather than an exact count.

Use plain drinking water and ripe, unseasoned arils. If starting with a whole pomegranate, wash the outside before cutting it and separate the arils from the peel and white membrane. Ready-to-use arils also work; choose unsweetened ones if you want the flavor to come only from the fruit.

How do you make pomegranate basil water?

Active prep: 10 minutes
Refrigerated steep: 2 hours
Yield: About 950 mL (4 cups), or 4 servings

Wash the basil and pomegranate arils under running water. Use a clean pitcher or other food-safe container with a lid.
Add the arils and basil to the pitcher. Gently bruise the basil leaves with clean fingers to release their aroma, but leave the arils whole.
Pour in the cold water and stir gently. Cover the pitcher and refrigerate it immediately.
Steep for 2 hours, then taste. For a stronger flavor, continue steeping in the refrigerator for up to 4 hours.
Strain out the arils and basil when the flavor suits you, or leave them in while serving. Pour into glasses and add ice if desired.

Straining gives the drink a cleaner appearance and makes it easier to pour. Keep the pitcher refrigerated after serving rather than leaving it on the counter.

Why do pomegranate and basil pair well?

Pomegranate has a tart, gently fruity flavor, while fresh basil contributes a sweet, herbal aroma. Together they make the water more interesting without needing added sugar. Bruising the basil helps its aroma come through without chopping leaves into small pieces.

Basil is also the defining ingredient in basil water; here, the pomegranate adds a fruitier note. The result is typically mild rather than as intense as juice, because the arils are steeped instead of squeezed.

The main benefit of pomegranate basil water is hydration. Whole pomegranate arils contain fiber, but you should not count strained water as a source of the whole fruit's fiber. Steeped infused water is usually under 10 kcal per glass; squeezing or eating the arils adds calories.

How should you store pomegranate basil water?

Keep pomegranate basil water covered and refrigerated, including during the steep. Drink it within 24 hours for the best flavor. Discard it after 2–3 days from preparation, or sooner if it becomes cloudy, slimy or sour-smelling.

Do not leave the pitcher at room temperature for more than a few hours. If you remove the fruit and basil, use a clean strainer and return the water to the refrigerator promptly. Straining changes the texture and flavor but does not reset the storage time.

How can you vary pomegranate basil water?

Use frozen arils

Unsweetened frozen pomegranate arils can stand in for fresh ones. Add them to the cold water and refrigerate as usual; taste after the 2-hour steep and continue steeping if you prefer a stronger flavor.

Adjust the basil

Use fewer leaves for a softer herbal note or the full 12 leaves for a more noticeable aroma. Sweet basil is a straightforward choice; another fresh culinary basil can give the same recipe a different character.

Change the fruit intensity

For a milder pitcher, use fewer arils. For more pomegranate flavor, use the full cup and steep toward the longer end of the 2–4 hour range. Leaving the arils whole keeps the result lighter than squeezing them into the water.