Why You’ll Love This Peach Basil Infused Water

• It’s effortlessly elegant. A glass pitcher filled with slices of golden peach and vibrant green basil leaves is a beautiful sight. It turns everyday hydration into a little moment of self-care that feels special without any fuss.
• The flavor is subtle yet complex. Unlike sugary drinks, this infusion is delicate. You get the gentle sweetness of peach first, followed by a surprising, herbaceous finish from the basil that keeps your palate interested sip after sip.
• It’s your hydration hero. Let’s be real, sometimes water is boring. This recipe makes drinking enough water something you actively want to do. It’s a zero-calorie, all-natural way to stay refreshed, especially on warm days.
• It’s incredibly versatile. Once you master the basic ratio, you can play around! Add a slice of lemon for zing, a few raspberries for color, or even a cucumber slice for an extra-cooling effect. It’s a template for creativity.

Ingredients & Tools

• 2 ripe but firm peaches
• 1 large handful fresh basil leaves (about ½ cup, loosely packed)
• 8 cups cold, filtered water
• Ice cubes (for serving, optional)

Tools: A large pitcher (at least 2 quarts / 2 liters) with a lid, a sharp knife, and a cutting board.

The quality of your ingredients really shines here, since there’s nothing to hide behind. Using filtered water ensures a clean, pure base flavor, and seeking out fragrant, ripe peaches is the key to a successful infusion. Don’t worry about the basil measurement too much—a generous handful is perfect.

Before You Start: Tips & Ingredient Notes

• Peach selection is everything. You want peaches that are fragrant and give slightly to gentle pressure near the stem. If they’re rock hard, they won’t release much flavor. If they’re mushy, they’ll make the water cloudy. A ripe-but-firm peach is the sweet spot.
• To peel or not to peel? I almost never peel the peaches. The skin holds a ton of flavor and beautiful color. Just give them a good wash. If you’re sensitive to texture, you can peel them, but you’ll lose some of that intense peach essence.
• Be gentle with the basil. Instead of just tossing whole leaves in, give them a light slap or a quick chop. This bruises the leaves just enough to release their precious essential oils, which is where all that amazing aroma and flavor comes from.
• Patience is a virtue. This isn’t an instant drink. The magic happens in the fridge over a few hours. The infusion needs time to develop, so plan ahead for the best results. Trust me, it’s worth the wait.

Serves: 4-6 | Prep Time: 10 minutes | Infusion Time: 4 hours (or overnight) | Total Time: 4 hours 10 minutes

How to Make Peach Basil Infused Water

Serving Suggestions

Complementary Dishes

• A summery salad — Think a light quinoa salad with feta and mint or a classic Caprese. The clean, fresh taste of the water complements without overpowering other delicate flavors.
• A light brunch spread — Serve this alongside quiche, smoked salmon on toast, or a fruit platter. It’s the perfect non-alcoholic beverage that feels celebratory.
• Spicy foods — The cooling effect of this water is fantastic with a bit of heat. Try it with Thai curry or spicy grilled shrimp; it’s a wonderful palate cleanser.

Drinks

• Sparkling Water — For a festive twist, use chilled sparkling water instead of still. The effervescence makes it feel like a special cocktail (just without the alcohol!).
• Iced Green Tea — For a caffeine boost, brew a pot of green tea, let it cool, and use it as your base instead of water. The peach and basil pair beautifully with the grassy notes of the tea.

Something Sweet

• Lemon Sorbet — The bright, tart finish of a lemon sorbet is a perfect contrast to the sweet, herbal notes of the water. It cleanses the palate beautifully.
• Shortbread Cookies — A simple, buttery shortbread cookie doesn’t compete with the subtlety of the infusion. It’s just a lovely, crisp accompaniment.

Top Mistakes to Avoid

• Mistake: Using overripe, bruised peaches. They will break down quickly and make the water murky and overly sweet, almost syrupy. We’re aiming for clarity and subtlety.
• Mistake: Not bruising the basil. If you just toss whole, untouched leaves in, you’ll barely taste the basil. That quick slap or chop is non-negotiable for unlocking its full potential.
• Mistake> Impatience. Pulling the pitcher out of the fridge after 30 minutes will leave you with faintly peach-scented water. The infusion needs hours to develop properly. I’ve made this mistake before, and the difference is night and day.
• Mistake: Leaving it out on the counter. Always infuse in the refrigerator. Room temperature infusion can allow bacteria to grow, especially with fresh fruit. Safety first, and the cold also makes it more refreshing.

Expert Tips

• Tip: Make an ice cube tray version. Chop a peach and a few basil leaves very finely, place a little into each compartment of an ice cube tray, top with water, and freeze. These fancy ice cubes are perfect for chilling a glass of plain water or white wine without dilution.
• Tip: Reinforce the flavor. After you’ve enjoyed the first pitcher, you can often get a second, weaker infusion from the same peaches and basil. Just add fresh water. For a stronger second round, add a few new basil leaves.
• Tip: Turn it into a cocktail mixer. This water is a fantastic base for a light cocktail. Add a shot of vodka or gin, a squeeze of lime, and you have a sophisticated, low-sugar drink in seconds.
• Tip: Prep ahead for parties. You can assemble the pitcher with peaches and basil the night before a gathering. In the morning, just pour in the water and let it infuse all day. It’s one less thing to do when guests arrive.

FAQs

How long does Peach Basil Infused Water last in the fridge?
Honestly, it’s best consumed within 24-48 hours. After that, the peaches can start to break down and the basil can turn brown, which affects the flavor and appearance. The water itself is still safe to drink, but the quality declines. If you want to keep it longer, strain out the fruit and herbs after 24 hours and store the infused water alone for another day or so.

Can I use frozen peaches?
You can, but thaw them completely first and pat them dry. Frozen peaches tend to be much softer and can make the water cloudy more quickly. They also release their flavor faster, so the infusion might be ready in 2-3 hours instead of 4. Fresh, in-season peaches are ideal, but frozen are a decent off-season substitute.

My water isn’t very flavorful. What went wrong?
This usually comes down to two things: time or ingredient quality. Did it infuse long enough? Four hours is a minimum. If it did, your peaches might not have been ripe and fragrant enough. Next time, try adding a few more peach slices or letting it infuse overnight. Also, double-check that you bruised the basil properly!

Can I add a sweetener?
The point of this recipe is to enjoy the natural, subtle sweetness, but you absolutely can if you prefer. I’d recommend making a simple syrup (equal parts sugar and water, heated until dissolved, then cooled) and stirring a tablespoon or two into the finished pitcher. Adding granulated sugar directly won’t dissolve well in the cold water.

Is it okay to eat the peaches after infusing?
Yes, the peaches are perfectly safe to eat! They will be softer and their flavor will be muted, as much of it has seeped into the water. They’re not as delicious as a fresh peach, but they can be a nice, hydrating little snack or even chopped up and added to yogurt.