Strawberry Cucumber Basil Water: Easy Recipe

Strawberry cucumber basil water is a chilled fruit, vegetable and herb infusion that takes 2 hours 10 minutes to prepare and makes about 1 liter (4¼ cups). For another combination, try the ai infused water generator.

What is strawberry cucumber basil water?

Strawberry cucumber basil water is plain water flavored by steeping sliced strawberries, cucumber and fresh basil in the refrigerator. The fruit lends a delicate berry taste, the cucumber keeps it crisp, and the basil adds an herbal aroma.

Unlike a smoothie, the ingredients are not blended into the water. This makes it a lightly flavored option among berry infused water recipes, with no sweetener needed.

What ingredients and ratio do you need?

For each 1 liter of water, use about 150 g each of strawberries and cucumber, plus 5 g of fresh basil. The cup measurements are approximate because slices and leaves vary in size.

Water: 1 liter (4¼ cups)
Strawberries: 150 g (about 1 cup sliced)
Cucumber: 150 g (about 1½ cups sliced)
Fresh basil: 5 g (about ¼ cup loosely packed, or 8–12 leaves)

Use ripe strawberries for the most noticeable berry flavor and fresh, green basil leaves. You can leave the cucumber peel on; wash it well before slicing.

How do you make strawberry cucumber basil water?

Prep time: 10 minutes
Chilling time: 2–4 hours
Total time: 2 hours 10 minutes minimum
Yield: About 1 liter (4¼ cups)

Wash your hands, the strawberries, cucumber and basil under running water. Use a clean pitcher and utensils.
Remove the strawberry tops, then slice the strawberries and cucumber. Gently press or tear the basil leaves to release their aroma.
Add the strawberries, cucumber and basil to the pitcher, then pour in the water.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours; leave it longer if you prefer a stronger infusion.
Pour into glasses, straining out the ingredients if you like. Return any remaining water to the refrigerator.

For the clearest drink, strain gently rather than squeezing the strawberries. If you leave the ingredients in the pitcher, the flavor will continue to change as it sits.

Why do strawberry, cucumber and basil work together?

Strawberries bring a mild sweetness and berry aroma without added sugar; the flavor is lighter than eating the fruit. For a simpler combination, see strawberry infused water.

Cucumber adds a cool, fresh taste that balances the fruit. The same crisp quality is the appeal of cucumber water.

Basil contributes a fragrant herbal note, so a small handful is enough for this pitcher. See basil water for a simpler herb infusion.

The main benefit of this drink is hydration. Although the whole ingredients contain nutrients, the amount that transfers into steeped water is uncertain; eating the ingredients adds their nutrients and calories. There is no good evidence that this particular infusion detoxifies the body: the liver and kidneys do most of that work, while the lungs and gut also help eliminate waste.

How should you store strawberry cucumber basil water?

Keep the covered pitcher 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 the pitcher at room temperature for more than 2 hours. Use a clean glass each time you serve, and return the pitcher to the refrigerator promptly.

How can you vary strawberry cucumber basil water?

Make the basil milder

Use fewer basil leaves if you want the strawberry flavor to stand out. Add them whole rather than tearing them for a subtler herbal aroma.

Make the berry flavor lighter

Use 75 g (about ½ cup sliced) of strawberries with the same amount of water, cucumber and basil. The result will taste less fruity while keeping the cucumber’s freshness.

Add bubbles when serving

Make a stronger infusion with less still water, then top each glass with chilled sparkling water just before drinking. Adding the bubbles at serving time helps keep them from going flat in the pitcher.