Raspberry Blackberry Lavender Water: Easy Recipe

Raspberry blackberry lavender water is a chilled berry-and-floral infusion that takes 2 hours 10 minutes, including steeping, and yields about 1 liter (4¼ cups).

What is raspberry blackberry lavender water?

Raspberry blackberry lavender water is drinking water steeped with raspberries, blackberries and a small amount of culinary lavender. The berries give it a tart, fruity flavor, while the lavender adds a light floral note.

Unlike a smoothie, the fruit is steeped and strained rather than blended. For more combinations built around fruit, explore these berry infused water recipes.

What ingredients and ratio do you need?

This recipe uses approximately 1 cup of berries per liter of water, with a small amount of lavender so the floral flavor does not overpower the fruit.

• Water: 1,000 mL (about 4¼ US cups)
• Fresh raspberries: about 60 g (½ cup)
• Fresh blackberries: about 70 g (½ cup)
• Dried culinary lavender buds: about 0.2 g (¼ teaspoon, or 1/192 US cup)

The berry weights are approximate because fruit sizes vary. The lavender quantity is easier to measure with a teaspoon than with a cup measure.

Use dried lavender labeled for culinary use, not an essential oil or flowers from a florist. A clean pitcher with a lid and a fine-mesh strainer are useful; a tea infuser or food-safe sachet makes the lavender easier to remove.

How do you make raspberry blackberry lavender water?

Allow 10 minutes for preparation and 2 hours for refrigerated steeping. The berries can remain whole; there is no need to mash them to make the infusion.

1. Rinse the raspberries and blackberries gently under cool running water, then drain them. Remove any visibly spoiled berries.
2. Place the berries in a clean pitcher. Put the lavender in a tea infuser or food-safe sachet and add it to the pitcher.
3. Pour in the water, making sure the berries and lavender are immersed, and cover the pitcher.
4. Refrigerate for 2 hours. For a stronger flavor, continue steeping for up to 4 hours.
5. Remove the lavender and strain the water into a clean container. Serve chilled; the finished yield is about 1 liter (4¼ cups).

To adjust the combination for another pitcher, try the AI infused water generator.

Why do raspberry, blackberry and lavender work together?

Raspberries bring a bright, tart note, while blackberries give the water a deeper berry flavor. Lavender rounds out both with a floral aroma. The small quantity in this recipe is a starting point: too much can make the drink taste soapy.

The same fruit-forward flavors are central to raspberry infused water and blackberry infused water. The floral element also appears in lavender water.

The main benefit of this drink is hydration, particularly if the flavor makes plain water more appealing. Whole berries contain fiber and vitamin C, but the amounts transferred into strained water are not known; most of the fiber remains in the fruit. The recipe has no added sugar, although it is not necessarily sugar-free.

How should you store it?

Keep the strained water covered in the refrigerator and drink it within 24 hours for the best flavor. Discard it after 2 days, or sooner if it becomes unexpectedly cloudy, slimy or sour-smelling.

Keep the pitcher refrigerated while it steeps, too. When serving, do not leave it at room temperature for more than 2 hours; return it to the refrigerator promptly. Pouring individual portions rather than leaving the pitcher out helps keep the remaining water chilled.

How can you vary the recipe?

Make it more raspberry-forward

Use more raspberries and fewer blackberries while keeping the combined amount close to 1 cup. The result will have a brighter, more tart berry flavor without changing the water-to-fruit ratio.

Make it more blackberry-forward

Reverse the ratio, using more blackberries and fewer raspberries. Keep the lavender at ¼ teaspoon or less so its floral note stays in the background.

Adjust the steep

Taste the water after 2 hours and strain it then if the flavor is light enough for you. For a more pronounced infusion, refrigerate it for up to 4 hours before removing the fruit and lavender. If the floral note is already strong at 2 hours, remove the lavender and let the berries continue steeping on their own.

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