Raspberry Lime Basil Water: Recipe and Storage

Raspberry lime basil water is an unsweetened fruit-and-herb infusion that takes 2 hours 10 minutes total and yields about 1 liter (4 1/4 cups), or 4 servings.

What is raspberry lime basil water?

Raspberry lime basil water is drinking water steeped with fresh raspberries, sliced lime and basil leaves. The berries give it a gentle fruity taste, the lime adds tartness, and the basil brings an herbal aroma.

Unlike a blended drink, this recipe leaves the ingredients largely intact and strains them out before serving. For more combinations built around berries, see these berry infused water recipes.

What ingredients and ratios do you need?

For a pitcher of about 4 servings, use:

1,000 ml water (about 4 1/4 cups)
150 g fresh raspberries (about 1 cup)
1 lime, about 100 g (about 2/3 cup when sliced)
5 g fresh basil (about 1/4 cup loosely packed, or 8–12 leaves)

Use cold drinking water and a clean pitcher large enough to hold the water and produce. The amounts are a starting point: the finished flavor also depends on the ripeness of the fruit and how long it steeps.

Fresh, firm raspberries are easier to strain than very soft ones. Choose a lime with an intact peel, since the slices go into the pitcher, and remove any damaged basil leaves before rinsing.

How do you make raspberry lime basil water?

Wash your hands, then rinse the raspberries, lime and basil under running water. Gently rub the lime peel and handle the berries carefully.
Slice the lime into thin rounds and place them in the pitcher with the raspberries.
Add the basil leaves, pressing them gently between your fingers to release their aroma without tearing them into small pieces.
Pour in the water, cover the pitcher and refrigerate for 2–4 hours. The recipe is ready to serve after 2 hours.
Strain out the fruit and basil when the flavor suits you. Remove the lime slices no later than 4 hours, as the peel and pith can make the water bitter.

Serve cold, dividing the infusion into about 4 glasses of 250 ml each. A fine-mesh strainer helps catch any raspberry seeds or small pieces of basil.

For another combination after making this recipe, try the ai infused water generator.

Why do raspberry, lime and basil work together?

Ingredient	What it contributes
Raspberry	A mild berry flavor that softens the tartness of the lime. Explore raspberry infused water for a simpler version.
Lime	A bright, tart note that keeps the infusion from tasting overly fruity. See lime water for the citrus on its own.
Basil	A fresh herbal aroma that adds depth without needing a sweetener. Learn more about basil water.

The practical benefit is that the flavor can make plain water more appealing. Water supports hydration; the liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste.

Raspberries and lime contain nutrients, but the amount that transfers into steeped water is uncertain. Much of the raspberry fiber remains in the fruit if you strain it out. Unsweetened, steeped infused water is generally very low in calories, usually under 10 kcal per glass; squeezing or eating the fruit adds calories.

How should you store raspberry lime basil water?

Keep the pitcher covered and refrigerated, including while it steeps. For the best flavor, drink the water within 24 hours. Discard it after 2–3 days, or sooner if it becomes unexpectedly cloudy, slimy or sour-smelling.

Do not leave the pitcher at room temperature for more than 2 hours. Straining the ingredients after steeping helps control the flavor, but it does not extend the storage time. Start a fresh pitcher rather than repeatedly topping up water over the same fruit.

How can you vary raspberry lime basil water?

Make it more lime-forward

Use the same ingredients but remove the basil after 2 hours and leave the lime in a little longer. Taste as it steeps, and remove the lime by 4 hours to limit bitterness.

Make the basil milder

Use fewer basil leaves or take them out before the fruit. The raspberry and lime will remain the main flavors, while the shorter infusion gives the basil a lighter presence.

Add bubbles when serving

Steep the fruit and basil in still water as directed, then add chilled sparkling water to each glass. Use less of the strained infusion per glass to make room for the bubbles; the final yield and strength will depend on how much sparkling water you add.