Watermelon Apricot Ginger Water Recipe

Watermelon apricot ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes to make and yields about 4 cups (950 ml). For another batch idea, try the ai infused water generator.

What is watermelon apricot ginger water?

Watermelon apricot ginger water is drinking water steeped with fresh watermelon, apricot and ginger. The fruit is sliced rather than blended, so the finished drink has a lighter flavor than juice and needs no added sweetener.

It belongs to the family of melon infused water recipes, with apricot adding a gentle tart note and ginger giving the melon a little warmth. Serve it cold as an alternative to plain water when you want a subtle fruit flavor.

What ingredients and ratio do you need?

For about 4 cups (950 ml), use roughly 1 cup of chopped fruit in total. This balance gives the fruit room to flavor the water without turning the drink into a fruit salad.

• Water: 950 ml (4 cups), cold drinking water
• Watermelon: 100 g (about 2/3 cup), diced, rind removed
• Apricot: 50 g (about 1/3 cup), sliced, pit removed
• Fresh ginger: 10 g (about 1 tablespoon), thinly sliced

Choose ripe watermelon and apricot for the most noticeable flavor. The cup measures for the fruit and ginger are approximate because the size of the pieces affects how they fit in a cup. A covered pitcher or other food-safe container is useful for steeping and storage.

How do you make watermelon apricot ginger water?

Allow 10 minutes for preparation and 2 hours for refrigerated steeping. For a stronger infusion, leave the ingredients in the refrigerator for up to 4 hours before straining.

1. Wash the watermelon, apricot and ginger under running water, and use a clean cutting board and knife.
2. Cut the watermelon into small cubes. Pit and slice the apricot, then thinly slice the ginger.
3. Add the fruit and ginger to a clean pitcher, and pour in the 950 ml (4 cups) of water.
4. Cover the pitcher and refrigerate for 2 hours. Taste, then steep for up to 2 hours more if you prefer a stronger flavor.
5. Strain out the fruit and ginger, if desired, and serve the water cold. Keep any remaining drink refrigerated.

The yield is approximate: some water may remain on the fruit or in the pitcher. If you serve the pieces in the glasses, use a spoon or a wide-mouthed glass to make them easier to eat.

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Why do watermelon, apricot and ginger pair well?

Watermelon has a mild, sweet flavor that makes a refreshing base; watermelon infused water is similarly delicate. Apricot adds a more fragrant, slightly tart fruit note, as it does in apricot infused water. A small amount of ginger adds a spicy edge without overwhelming either fruit; see ginger water for a simpler infusion.

The main benefit of watermelon apricot ginger water is hydration. There is no established evidence that this particular infusion has a special detox effect. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste.

The whole fruits contain nutrients, but the amount that transfers into steeped water is not known. Eating the fruit adds its nutrients and calories; simply steeping and removing it does not make the drink nutritionally equivalent to eating the whole fruit.

How should you store watermelon apricot ginger water?

Keep the covered pitcher refrigerated throughout steeping and storage. For the best flavor, drink watermelon apricot ginger water within 24 hours. Discard it after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Straining after steeping helps prevent the ginger from getting stronger than you want. Return any unserved drink to the refrigerator promptly rather than leaving the pitcher out at room temperature.

How can you vary the recipe?

Make the ginger milder

Use fewer ginger slices, or strain them out after the initial 2-hour steep. Thin slices expose more of the ginger to the water, so keeping the pieces larger can also make their flavor less prominent.

Adjust the fruit balance

For a more melon-forward pitcher, replace some of the apricot with watermelon. For a tangier fruit note, do the reverse while keeping the total fruit close to 1 cup (about 150 g) per 4 cups (950 ml) of water.

Serve with bubbles

Steep the fruit and ginger in cold still water as directed, then add a splash of chilled sparkling water to each glass just before serving. This keeps the bubbles in the glass instead of letting them escape during the steep.