Watermelon Apricot Basil Water: Easy Infused Water Recipe

Watermelon apricot basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes total and yields about 1 liter (4¼ cups). For another combination, try the ai infused water generator.

What is watermelon apricot basil water?

Watermelon apricot basil water is plain water steeped with pieces of watermelon, sliced apricot and fresh basil. It is an unblended infusion: the ingredients flavor the water while they sit in the refrigerator, and you can strain them out before serving.

The watermelon gives it a mild, refreshing flavor, while apricot adds a fragrant fruit note and basil brings a savory herbal edge. Find more ideas in these melon infused water recipes.

What ingredients and ratio do you need?

For about 4 servings, use a total of roughly 1 cup of chopped fruit per liter of water. This ratio gives the fruit room to infuse without making the drink thick or pulpy.

• 1,000 ml (4¼ cups) drinking water
• 100 g (about ⅔ cup) watermelon, cubed, with the rind removed
• 50 g (about ⅓ cup) fresh apricot, sliced, with the pit removed
• 5 g (about ¼ cup loosely packed, or 8–12 leaves) fresh basil

Choose ripe fruit for the most noticeable flavor. The cup measures for cut fruit are approximate because the size of the pieces affects how much fits in a cup; the gram amounts provide a more consistent starting point.

A clean pitcher or covered jar large enough to hold the water and fruit is all the equipment you need. A fine strainer is useful if you prefer to serve the water without the pieces.

How do you make watermelon apricot basil water?

Prep time: 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 1 liter (4¼ cups), or 4 servings

1. Wash the watermelon, apricot and basil under running water, then place them on a clean cutting surface.
2. Cut the watermelon into small cubes, discarding the rind. Slice the apricot and discard its pit.
3. Add the watermelon, apricot and basil to a clean pitcher. Press the basil leaves gently between your fingers before adding them to release their aroma.
4. Pour in the water, cover the pitcher and refrigerate for 2 hours. For a stronger infusion, leave it refrigerated for up to 4 hours.
5. Strain the water if desired, then serve it chilled. Keep any remaining water refrigerated.

The fruit will continue to flavor the water while it remains in the pitcher. For a lighter flavor, strain it after the initial 2-hour steep; for a more pronounced fruit and basil taste, use the longer steep.

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Why do watermelon, apricot and basil pair well?

Watermelon has a delicate sweetness that makes a gentle base for the other ingredients. Its flavor is less concentrated than a juice; learn more about the approach in watermelon infused water.

Apricot adds a fragrant, slightly tart contrast. Ripe fruit is especially useful here because apricot infused water depends on the fruit's own aroma rather than added sweetener. Basil ties the two together with a fresh herbal note, as it does in basil water.

The main benefit of the finished drink is hydration, not a proven special effect from the combination. Whole watermelon and apricot contain nutrients, but the amounts that transfer into steeped water are unknown. The liver and kidneys do most of the body's detoxification; the lungs and gut also help eliminate waste.

How should you store it?

Keep watermelon apricot basil water covered in the refrigerator, including while it steeps. Drink it within 24 hours for the best flavor, and discard it after 2 days or sooner if it becomes cloudy, slimy or sour-smelling.

Straining out the fruit and basil after steeping can help keep their flavors from becoming too strong, but it does not make the water suitable for indefinite storage. Avoid leaving the pitcher at room temperature for more than a few hours.

What variations can you try?

Make the basil milder

Use fewer basil leaves if you want the fruit to stand out. Keep the same water and fruit amounts so the drink remains a light infusion.

Change the fruit balance

Use a little more watermelon and less apricot for a softer flavor, or reverse the proportions for a more fragrant, tart drink. Keep the total chopped fruit close to 1 cup per liter of water as a starting point.

Serve it clear

Strain out the fruit and herbs before pouring. If you prefer some fruit in the glass, leave the pieces in; eating them adds the fruit's calories and nutrients, which should not be counted as though they were all in the steeped water.