Raspberry Peach Mint Water: Easy Recipe

Raspberry peach mint water is fruit-and-herb-infused water that takes 2 hours 10 minutes to prepare and yields about 4 cups (960 ml).

What is raspberry peach mint water?

Raspberry peach mint water is made by steeping fresh raspberries, peach slices and mint in cold water. The fruit gives the water a gently sweet, tart flavor, while the mint adds a fresh finish without added sweetener.

It’s one of many berry infused water recipes you can make in a pitcher. The flavor is subtle rather than juice-like, and it becomes more noticeable as the ingredients steep.

What ingredients and ratio do you need?

For about 4 servings, use:

Water: 960 ml (4 cups) cold drinking water
Raspberries: about 65 g (1/2 cup) fresh raspberries
Peach: about 75 g (1/2 cup) fresh peach slices, measured after removing the pit
Fresh mint: about 5 g (1/4 cup loosely packed), or about 8–12 leaves

This ratio uses roughly 1 cup of fruit and a small handful of herbs for approximately 1 liter of water. Choose a ripe, fragrant peach for more flavor, and use unflavored drinking water so the fruit and mint remain noticeable.

How do you make raspberry peach mint water?

Prep time: 10 minutes
Refrigerated steep: 2–4 hours
Total time: 2 hours 10 minutes, using the shortest steep
Yield: About 4 cups (960 ml)

Rinse the raspberries, peach and mint under cool running water.
Slice the peach, discard the pit and measure 1/2 cup of slices.
Add the raspberries, peach slices and mint to a clean pitcher. Lightly press the mint between your fingers before adding it, then pour in the cold water.
Refrigerate the pitcher for 2–4 hours. Taste after 2 hours and steep longer if you prefer a stronger flavor.
Strain the water if you prefer, or leave the fruit and mint in the pitcher. Pour into glasses and return any remainder to the refrigerator.

For another combination after you’ve made this batch, try the ai infused water generator.

Why do raspberry, peach and mint pair well?

Raspberries bring tartness that balances the peach’s softer, sweet aroma. The combination builds on the bright berry flavor of raspberry infused water, though the peach makes this version taste rounder.

Peach adds a mellow fruit note without needing to be squeezed or blended. If you enjoy that flavor on its own, peach infused water uses it as the main ingredient. Mint provides a cool-tasting contrast; use fewer leaves for a gentler version, or explore mint water for a simpler herb infusion.

The main benefit of the drink is hydration, especially if its flavor helps you enjoy drinking water. The liver and kidneys do most of the body’s detoxification; infused water supports hydration but does not cleanse the body. Steeped water also does not contain all the nutrients or fiber found in the whole fruit.

When fruit is steeped rather than blended or squeezed, infused water is usually under 10 kcal per glass, although the exact amount varies. Eating the fruit adds its calories and fiber.

How should you store raspberry peach mint water?

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

Do not leave the drink at room temperature for more than a few hours. If you strain out the fruit and mint, keep the strained water refrigerated too; straining does not restart the storage time. Use a clean, covered pitcher to help protect the water from spills and refrigerator odors.

How can you vary raspberry peach mint water?

Make it more peach-forward

Use more peach slices and fewer raspberries, keeping the combined fruit amount close to 1 cup. The result will taste softer and less tart while maintaining the same water-to-fruit balance.

Make the berry flavor brighter

Use more raspberries and fewer peach slices, again keeping the total fruit near 1 cup. Steep toward the longer end of the 2–4 hour range before deciding whether you want to adjust the next batch.

Adjust the mint

Use a smaller handful of mint for a fruitier drink, or keep the full amount for a more noticeable herbal finish. Lightly pressing the leaves releases their aroma; there’s no need to crush them into the water.