Strawberry Cranberry Basil Water Recipe

Strawberry cranberry basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes in total and yields about 4 cups (950 mL). For another combination, try the AI infused water generator.

What is strawberry cranberry basil water?

Strawberry cranberry basil water is plain water flavored with sliced strawberries, cranberries and fresh basil. The strawberries give it a fruity aroma, the cranberries add a tart note, and the basil lends a fresh herbal finish.

Unlike a blended drink, the fruit is steeped rather than pureed. You can leave the pieces in the pitcher or strain them out before serving. Find more combinations in these berry infused water recipes.

What ingredients do you need?

For about 4 cups of strawberry cranberry basil water, use:

100 g (about ⅔ cup) fresh strawberries, sliced
50 g (about ½ cup) fresh whole cranberries, halved
5 g (about ¼ cup loosely packed, or 8–12 leaves) fresh basil
950 mL (4 cups) cold drinking water

This ratio uses about 150 g of fruit and 5 g of herbs for roughly 1 liter of water. Choose ripe strawberries for their aroma and fresh, unsweetened cranberries for a tart flavor. A covered pitcher or jar large enough to hold the water and fruit makes mixing and storage easy.

How do you make strawberry cranberry basil water?

Rinse the strawberries, cranberries and basil under cool running water. Remove any damaged produce.
Slice the strawberries and halve the cranberries. Gently press the basil leaves between your fingers to release their aroma.
Add the fruit and basil to a clean pitcher, then pour in the cold drinking water.
Cover the pitcher and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours.
Serve chilled, straining out the fruit and basil if you prefer.

The 2-hour steep gives the water a light flavor; the longer steep makes the ingredients more noticeable. The drink will remain less intense than juice because the fruit is neither blended nor squeezed.

Why do strawberry, cranberry and basil pair well?

Strawberry has a sweet, familiar aroma that softens cranberry’s sharper, tart character. If you enjoy that fruit-forward flavor, strawberry infused water offers a simpler combination.

Cranberry adds contrast without making the water taste like sweetened cranberry juice. For a more tart-leaning infusion, see cranberry infused water. Basil brings an aromatic, slightly peppery note; basil water lets the herb take the lead.

The main benefit of strawberry cranberry basil water is hydration, particularly if its flavor makes plain water more appealing. Raw strawberries and cranberries contain vitamin C, but the amount that transfers into the water is unknown. Your liver and kidneys do most of the body’s detoxification; the lungs and gut also help eliminate waste.

How should you store strawberry cranberry basil water?

Keep strawberry cranberry basil water covered and refrigerated. Drink it 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 the pitcher at room temperature for more than a few hours. Use a clean utensil when serving, and return the pitcher to the refrigerator promptly. Straining out the fruit and basil can make the water easier to pour, but it does not replace refrigeration or extend the storage time.

How can you vary strawberry cranberry basil water?

Make the berry flavor stronger

Use the longer, 4-hour refrigerated steep before changing the ingredient amounts. Taste it after 2 hours so you can stop when the balance suits you.

Use frozen cranberries

Unsweetened frozen cranberries can stand in for fresh ones. Thaw them in the refrigerator first, then halve them; allow extra time for thawing beyond the stated recipe time.

Adjust the basil

Use fewer basil leaves for a milder herbal note, or strain them out when the flavor is to your liking. Keep the strawberries and cranberries in the same proportions if you want the berry flavor to remain balanced.