Raspberry Pear Basil Water: Recipe & How to Make It

Raspberry pear basil water is a chilled fruit-and-herb infusion with a total preparation time of 2 hours 10 minutes and a yield of about 1 liter (4¼ cups).

Use the ai infused water generator to adjust the proportions or plan another batch.

What is raspberry pear basil water?

Raspberry pear basil water is plain water steeped with raspberries, pear slices and fresh basil. The raspberries add tartness and color, the pear lends a gentle sweetness, and the basil gives the drink an herbal aroma.

Unlike a smoothie, the fruit is not blended into the water. This recipe is one way to make a lightly flavored drink without added sugar; find more ideas in these berry infused water recipes.

What ingredients and ratio do you need?

For about 1 liter (4¼ cups), use:

Water: 1 liter (4¼ cups), cold
Raspberries: 75 g (about ⅔ cup), fresh
Pear: 75 g (about ½ cup), thinly sliced, with the core removed
Fresh basil: 5 g (about ¼ cup loosely packed, or 8–12 leaves)

This ratio uses about 150 g of fruit per liter of water, plus a small handful of basil. A ripe but firm pear is easy to slice and adds flavor without breaking apart as quickly as a very soft one. The cup measures for fruit and leaves are approximate, so use the gram amounts if you have a kitchen scale.

How do you make raspberry pear basil water?

Active prep: 10 minutes
Refrigerated steep: 2–4 hours
Total time: 2 hours 10 minutes for a 2-hour steep
Yield: About 1 liter (4¼ cups)

Rinse the pear, raspberries and basil gently under running water. Use a clean pitcher and utensils.
Slice the pear thinly and remove its core. Leave the washed raspberries whole for a clearer drink.
Bruise the basil leaves gently between your fingers, then add them to the pitcher with the pear and raspberries.
Pour in the cold water, cover the pitcher and refrigerate for 2–4 hours. Choose 2 hours for the stated total time, or steep longer for more flavor.
Serve the water chilled, straining out the fruit and basil if you prefer.

Keep the pitcher covered while it steeps. If you want a more pronounced berry taste, gently press a few raspberries before adding the water; this can make the finished drink cloudy and add small pieces of fruit.

Why do raspberry, pear and basil work together?

Raspberries bring a bright, tangy note to the mild pear. Pear softens that tartness without making the water taste strongly sweet, while basil adds a fresh aroma. For a simpler berry flavor, see raspberry infused water; for a milder fruit infusion, see pear infused water.

Basil connects the fruit flavors with a savory herbal note. You can read more about its flavor in basil water.

The main benefit of the finished drink is hydration. Whole raspberries and pears contain fiber, but steeped water should not be assumed to contain the same nutrients as the fruit. Steeped, unsqueezed infused water is typically under 10 kcal per glass; eating or squeezing the fruit adds calories.

How should you store raspberry pear basil 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 pitcher at room temperature for more than a few hours. If you strain out the fruit, continue to refrigerate the water and follow the same storage window; straining does not reset the clock.

How can you vary the recipe?

Make it more berry-forward

Use a little more raspberry and a little less pear while keeping the combined fruit amount close to 150 g per liter. Gently pressing a few berries will also give the water more color and a stronger berry character.

Give the pear more room

Use more pear and fewer raspberries for a softer, less tart infusion. Thin slices expose more of the pear to the water while still making it easy to strain.

Adjust the basil

Start with fewer basil leaves if you prefer a subtle herbal note. For a more noticeable aroma, use the full 8–12 leaves and bruise them gently rather than tearing them into small pieces.