Stone Fruit Infused Water Recipes

Stone fruit infused water recipes flavor drinking water with sliced fruits that have a central pit, such as peaches, cherries, apricots and plums.

What is stone fruit infused water?

Stone fruit infused water is a type of fruit infused water made by steeping fruit in water rather than blending it. The recipes below pair stone fruit with another fruit or cucumber, sometimes adding an herb or ginger for a different flavor.

Peach, apricot and plum are the main starting points in this collection. Some recipes add citrus rather than a second stone fruit, so there are both mellow and sharper combinations to choose from.

Which stone fruit infused water recipes can you make?

Peach cherry water — A straightforward pairing of two stone fruits, without herbs.

Peach cherry basil water — Peach and cherry with a fresh, leafy basil note.

Peach cherry thyme water — A peach and cherry blend with an earthy herbal accent.

Peach cherry ginger water — Peach and cherry with a warming ginger edge.

Peach cherry rosemary water — Fruit-forward water with rosemary's distinctive aroma.

Peach apricot water — A simple combination of two similarly mellow stone fruits.

Peach apricot basil water — Peach and apricot brightened with fresh basil.

Peach apricot thyme water — A gentle fruit pairing with a savory thyme note.

Peach apricot ginger water — Peach and apricot with a little ginger warmth.

Peach apricot rosemary water — Mellow stone fruit paired with aromatic rosemary.

Peach plum water — A simple peach and plum combination without added herbs.

Peach plum basil water — Peach and plum with a fresh basil finish.

Peach plum thyme water — A fruit-led blend with an earthy thyme accent.

Peach plum ginger water — Peach and plum with ginger for a sharper taste.

Peach plum rosemary water — A stone fruit pairing with fragrant rosemary.

Peach lemon thyme water — Peach and tart lemon balanced with thyme.

Peach lemon ginger water — A brighter peach combination with lemon and ginger.

Peach lemon rosemary water — Peach and lemon with an aromatic rosemary accent.

Peach lime basil water — Peach, tangy lime and fresh basil in one pitcher.

Peach lime thyme water — A citrus-forward peach blend with thyme.

Peach lime ginger water — Peach and lime with a warming ginger note.

Peach lime rosemary water — Tangy lime and peach paired with fragrant rosemary.

Peach orange basil water — Peach and orange with a leafy basil accent.

Peach orange thyme water — A peach and orange combination with earthy thyme.

Peach orange ginger water — Peach and orange with ginger's gentle heat.

Peach orange rosemary water — A fragrant pairing of peach, orange and rosemary.

Peach cucumber basil water — Peach and cucumber with a fresh basil note.

Peach cucumber thyme water — A mild peach and cucumber blend with thyme.

Peach cucumber ginger water — Peach and cucumber with a little ginger warmth.

Peach cucumber rosemary water — A mild fruit and cucumber base with aromatic rosemary.

Apricot plum water — A straightforward pairing of apricot and plum.

Apricot plum basil water — Apricot and plum with a fresh basil finish.

Apricot plum thyme water — Two stone fruits paired with an earthy thyme accent.

Apricot plum ginger water — Apricot and plum with a warming ginger edge.

Apricot plum rosemary water — A fruit-forward blend with fragrant rosemary.

Apricot lemon basil water — Apricot with bright lemon and fresh basil.

Apricot lemon thyme water — Apricot and lemon with an earthy thyme note.

Apricot lemon ginger water — Apricot, tart lemon and warming ginger.

Apricot lemon rosemary water — Apricot and lemon paired with aromatic rosemary.

Apricot lime basil water — Apricot with tangy lime and fresh basil.

How do you choose and make a stone fruit infusion?

For a simple fruit flavor, start with peach cherry water, peach apricot water, peach plum water or apricot plum water. Choose a lemon or lime combination when you want a sharper citrus taste, or a cucumber combination for a milder drink.

Basil gives a fresh herbal note, thyme an earthy one, and rosemary a more pronounced aroma. Ginger adds warmth. Flavor depends on the ripeness of the fruit and how long you steep it, so adjust your next pitcher to suit your taste.

A basic peach and plum pitcher

Use this as a starting method, or follow an individual recipe above for its own ingredient choices.

Ingredients

• 1 liter water (about 4¼ US cups)
• About 150 g sliced, pitted peach and plum combined (about 1 US cup)
• 2 fresh thyme sprigs (about 5 g), optional

Method

1. Rinse the fruit and thyme under running water, then remove the fruit pits and slice the flesh.
2. Add the fruit and optional thyme to a clean pitcher, and pour in the water.
3. Cover and refrigerate for 2–4 hours for a fuller flavor.
4. Strain if desired, and serve chilled. Keep the remaining water refrigerated.

For another combination, use the ai infused water generator.

What safety and storage rules apply?

Wash produce and use a clean knife, cutting board and pitcher. Remove pits before infusing, and do not crush or consume the kernels inside them: they can contain compounds that release cyanide.

Keep infused water refrigerated and drink it 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 it at room temperature for more than a few hours. For citrus recipes, remove the peel or strain the citrus after about 4 hours to limit bitterness from the pith.

Avoid any fruit or herb that causes an allergic reaction. Seek emergency help for symptoms such as trouble breathing or significant swelling after eating or drinking an ingredient.

Infused water can help you stay hydrated, but it is not a detox treatment. The liver and kidneys do most of the body's detoxification; the lungs and gut also help eliminate waste, while sweat removes only trace amounts.