Raspberry Cucumber Rosemary Water Recipe

Raspberry cucumber rosemary water is an unsweetened fruit-and-herb infusion that takes 2 hours 10 minutes, including chilling, and yields about 1 liter (4 servings).

What is raspberry cucumber rosemary water?

Raspberry cucumber rosemary water is drinking water steeped with raspberries, cucumber and fresh rosemary. The fruit and vegetables stay in pieces rather than being blended, so the finished water has a gentle flavor.

It is one of many berry infused water recipes you can make in a pitcher. Serve it chilled, with or without the ingredients in the glass.

What ingredients and ratio do you need?

This recipe uses a modest amount of each ingredient so the rosemary does not overwhelm the berries. For about 4 servings, you will need:

Water: 1 liter (about 4¼ cups)
Raspberries: 75 g (about ½ cup)
Cucumber: 75 g (about ¾ cup thin slices)
Fresh rosemary: 2.5 g (1 small sprig, or about 1 tablespoon, or 1/16 cup, loose leaves)

Use a clean pitcher with a lid and enough room for the water and produce. A fine-mesh strainer is useful if you prefer to remove the ingredients before serving, but it is optional.

The measurements are flexible: raspberries and cucumber vary in size, and a small difference will not prevent the water from infusing. Start with a small rosemary sprig; you can use more in a later batch if you prefer a stronger herbal flavor.

How do you make raspberry cucumber rosemary water?

Wash the raspberries, cucumber and rosemary under running water, and use a clean pitcher and utensils.
Slice the cucumber thinly. Leave the raspberries whole and the rosemary on its sprig.
Add the raspberries, cucumber and rosemary to the pitcher, then pour in the water.
Cover the pitcher and refrigerate for 2 hours. Keep it refrigerated while the ingredients steep.
Serve the water chilled, straining out the ingredients first if you like. Refrigerate any remaining water promptly.

For another combination or a different batch size, try the ai infused water generator.

Thin cucumber slices expose more surface to the water than thick chunks. Leaving the raspberries whole helps keep the drink clearer; if a few break apart, pour through a strainer to catch the pulp and seeds.

Why do raspberry, cucumber and rosemary pair well?

Raspberries add a lightly tart fruit note, while cucumber gives the water a mild, fresh taste. Rosemary adds an aromatic herbal note that can make the drink taste more complex without sweetener. The result is subtler than juice, especially when the fruit is left whole.

For a closer look at the individual flavors, see raspberry infused water, cucumber water and rosemary water.

The main benefit of raspberry cucumber rosemary water is hydration. Its vitamin and mineral content is not established: nutrient values for whole raspberries and cucumber do not tell you how much transfers into steeped water. Eating the fruit and cucumber provides the nutrients and fiber in the portions you eat.

Your liver and kidneys do most of the body's detoxification; water supports normal hydration rather than flushing toxins out of the body.

How should you store raspberry cucumber rosemary water?

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

Return the pitcher to the refrigerator after serving rather than leaving it out on the table. If you strain the water, use a clean strainer and a clean, covered container for storage.

How can you vary raspberry cucumber rosemary water?

Make the rosemary milder

Remove the rosemary sprig after the 2-hour steep and leave the raspberries and cucumber in the refrigerated water until serving. This lets you keep the fruit visible without continuing to steep the herb.

Adjust the berry flavor

Use a little more or less raspberry in your next batch. More berries can make the drink fruitier, although the result will still be lighter than blended fruit or juice.

Change the cucumber texture

Cut the cucumber into ribbons instead of rounds for serving. Keep the pieces thin enough to fit comfortably in the pitcher and glasses, and use the same chilled steep and storage times.