Strawberry Cucumber Rosemary Water Recipe

Strawberry cucumber rosemary water is chilled water infused with strawberries, cucumber and rosemary; it takes 2 hours 10 minutes total and yields about 4 cups.

What is strawberry cucumber rosemary water?

This infusion combines fruity strawberries, mild cucumber and aromatic rosemary in a pitcher of cold water. It’s one of many berry infused water recipes you can make without blending or adding sweetener.

The water picks up flavor as it rests in the refrigerator. Serve it strained or leave the ingredients in the pitcher while pouring.

What ingredients and ratio do you need?

For approximately 4 servings, use:

Water: 1,000 ml (about 4¼ US cups)
Strawberries: 150 g (about 1 cup sliced)
Cucumber: 150 g (about 1½ cups sliced)
Fresh rosemary: 5 g (about 2 sprigs, or roughly ¼ cup loosely packed sprigs)

This ratio makes a fruit-forward infusion with a noticeable herbal note. Use fresh, sound produce and a clean, covered pitcher large enough to hold the water and ingredients.

How do you make strawberry cucumber rosemary water?

Wash your hands, then rinse the strawberries, cucumber and rosemary under running water. Do not use soap on the produce.
Slice the strawberries and cucumber. Remove the strawberry tops first, and leave the cucumber peel on if you like.
Add the strawberries, cucumber and rosemary to the clean pitcher. Gently press the rosemary between your fingers to release its aroma.
Pour in the water, cover the pitcher and refrigerate it for 2–4 hours. The shorter steep gives a milder flavor; the longer steep gives the ingredients more time to infuse.
Serve the water chilled, straining it if you prefer a clear glass. Keep the remaining pitcher refrigerated.

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

Why do strawberries, cucumber and rosemary pair well?

Strawberries bring a sweet, fruity aroma, while cucumber makes the flavor taste light and fresh. Rosemary adds a savory, pine-like note that balances the fruit; start with the suggested amount so it doesn’t overwhelm the pitcher.

Each ingredient also works on its own: see strawberry infused water, cucumber water and rosemary water for simpler preparations.

The main benefit of the finished drink is hydration. Steeped infused water is very low in calories, usually under 10 kcal per glass; squeezing or eating the fruit adds calories from the fruit. The amount of vitamins transferred into the water is uncertain, so don’t count it as equivalent to eating the produce.

Your liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste. Strawberry cucumber rosemary water supports hydration; it does not cleanse the body.

How should you store strawberry cucumber rosemary water?

Keep the covered pitcher refrigerated, including during steeping, rather than leaving it on the counter. For the best flavor, drink it within 24 hours of preparation.

Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Straining out the produce is convenient for serving, but it does not make the water shelf-stable or extend that storage window.

How can you vary strawberry cucumber rosemary water?

Make the rosemary milder

Use one sprig instead of two, or remove the rosemary after the initial steep. This keeps the berry and cucumber flavors more prominent.

Bring out more strawberry flavor

Gently press the sliced strawberries against the side of the pitcher before adding the water. The result may be less clear and may contain more fruit material than an unpressed infusion.

Adjust the strength when serving

Add cold water to a glass if the infusion tastes too strong. If you prefer a stronger flavor next time, steep the pitcher for the full 4 hours before serving.