Raspberry Kiwi Basil Water: Easy Infused Water Recipe

Raspberry kiwi basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to prepare and makes about 1 liter (4 1/4 cups).

For more combinations, use the ai infused water generator.

What is raspberry kiwi basil water?

Raspberry kiwi basil water is plain water infused with fresh raspberries, sliced kiwi and basil leaves. The fruit gives it a gently sweet-tart flavor, while basil adds a fragrant herbal note.

Unlike a smoothie or juice, the ingredients steep in water rather than being blended. This makes raspberry kiwi basil water a refreshing, unsweetened option among berry infused water recipes.

What ingredients and ratio do you need?

For one pitcher, use about 150 g of fruit and 5 g of fresh herbs per liter of water. The cup measurements are approximate because fruit size and how tightly it is packed can vary.

Water: 1,000 mL (about 4 1/4 cups)
Fresh raspberries: 75 g (about 2/3 cup)
Fresh green kiwi: 75 g peeled and sliced (about 1/2 cup)
Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

Choose ripe fruit for the fullest flavor. A ripe kiwi should yield slightly to gentle pressure, and the raspberries should look fresh rather than moldy or crushed.

The recipe contains no added sugar. If you have a known allergy to kiwi or another ingredient, leave it out and choose a safe alternative.

How do you make raspberry kiwi basil water?

Allow about 10 minutes for preparation and at least 2 hours for refrigerated steeping. Use a clean pitcher large enough to hold the water and fruit comfortably.

Wash the raspberries, kiwi and basil under cool running water. Gently rub the kiwi skin before peeling it.
Peel the kiwi and cut it into thin slices. Leave the raspberries whole or gently break a few to release more flavor.
Place the raspberries, kiwi and basil in the pitcher. Lightly press the basil leaves between your fingers to release their aroma.
Pour the water over the ingredients and cover the pitcher.
Refrigerate for 2–4 hours, then stir gently and serve. Strain out the fruit and herbs if you prefer a clearer drink.

Taste the water after 2 hours. For a stronger fruit-and-herb flavor, leave it in the refrigerator for up to 4 hours before straining.

Why do raspberry, kiwi and basil work together?

Raspberries bring a bright, slightly tart berry flavor. In raspberry infused water, that flavor is the main focus; here, kiwi softens it with a mellow sweetness.

Kiwi also adds a fresh, tangy note. As with kiwi water, ripe fruit will generally give a more appealing flavor than hard, underripe fruit.

Basil rounds out the fruit with a savory, aromatic finish. The leaves add the same herbal character found in basil water, without needing a sweetener.

The main benefit of raspberry kiwi basil water is hydration, especially if its flavor helps you enjoy drinking water. Raspberries and kiwi contain nutrients and fiber when eaten, but the amount that transfers into steeped water is uncertain; straining out the fruit also leaves its fiber behind. 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 help eliminate waste.

How should you store raspberry kiwi basil water?

Keep the pitcher covered and refrigerated. Drink raspberry kiwi basil water within 24 hours for the best flavor, and discard it after 2–3 days or sooner if it becomes cloudy, slimy or sour-smelling.

Do not leave it at room temperature for more than a few hours. For a milder flavor, strain out the fruit and basil after steeping, then return the water to the refrigerator.

How can you vary raspberry kiwi basil water?

Make it more berry-forward

Replace some of the kiwi with extra raspberries, keeping the total fruit at about 150 g (roughly 1 cup) per liter of water. Gently breaking a few berries also gives the water more color and flavor.

Give kiwi more emphasis

Use a little more kiwi and fewer raspberries while keeping the same total amount of fruit. Slice the kiwi thinly so more of its surface contacts the water.

Adjust the basil

Use fewer basil leaves for a subtle herbal note or up to 12 leaves for a more noticeable aroma. Keep the fruit quantities unchanged so the drink still tastes balanced.