Why You’ll Love This Strawberry Kiwi Infused Water

• It’s effortlessly elegant. This isn’t just water; it’s a beautiful, spa-worthy beverage that feels special without any fuss. The combination of ruby-red strawberries and vibrant green kiwi slices makes for a stunning visual in any pitcher or glass, turning a simple act of hydration into a little moment of self-care.
• The flavor is a perfect balance. You get the sweet, summery notes from the strawberries mingling with the slightly tart, tropical zing from the kiwi. It’s a dynamic duo that creates a flavor profile which is far more interesting than either fruit alone, yet it remains light and never overpowering.
• It’s the ultimate healthy habit booster. Let’s be real, sometimes drinking enough water is a chore. This infused water changes the game. The subtle fruit essence makes it so much more appealing, encouraging you to sip throughout the day and effortlessly meet your hydration goals.
• It’s incredibly versatile and forgiving. Feel like adding a sprig of mint or a few slices of cucumber? Go for it! This recipe is a fantastic base for experimentation. Plus, if you leave it steeping a bit longer, the flavors just deepen—it’s hard to overdo it, which I love.

Ingredients & Tools

• 1 liter cold, filtered water
• 4-5 medium-sized fresh strawberries, hulled and halved
• 1 ripe but firm kiwi, peeled and sliced into 1/4-inch rounds

Tools: A 1-liter pitcher or large mason jar with a lid, a sharp knife, and a cutting board.

The quality of your ingredients really shines here, so choose the best you can find. Ripe, fragrant strawberries will impart the most sweetness, and a kiwi that gives slightly to gentle pressure will offer the best flavor. Using filtered water ensures a clean, pure base that lets the fruit flavors pop without any off-tastes from tap water.

Serves: 2-3 | Prep Time: 5 minutes | Infusion Time: 1-4 hours (or overnight) | Total Time: 1 hour 5 minutes (minimum)

Before You Start: Tips & Ingredient Notes

• Ripe, but not mushy, is the goal. You want fruit that’s at its peak of flavor. Overly soft or bruised fruit can make the water cloudy and taste a bit off. The strawberries should be bright red and fragrant, and the kiwi should yield slightly to a gentle squeeze.
• To slice or to muddle? Slicing the fruit is our recommended method for a clear, elegant infusion. However, if you want a more intense flavor quickly, you can gently muddle a couple of the strawberry halves and a kiwi slice at the bottom of the pitcher before adding the rest of the fruit and water. Just know this will create a cloudier drink.
• Think about your vessel. A glass pitcher or jar is ideal because it allows you to see the beautiful fruit. Make sure it has a lid or can be covered with plastic wrap. This is important for preventing the water from absorbing any other odors from your fridge during the infusion time.
• Patience is a virtue (but not too much). The flavor gets better with time, but there is a limit. Letting it infuse for 1-4 hours in the fridge is perfect. Overnight is okay, but much longer than 12 hours and the fruit can start to break down, making the water taste a bit bitter.

How to Make Strawberry Kiwi Infused Water

Serving Suggestions

Complementary Dishes

• A light summer salad — Think mixed greens with goat cheese and a citrus vinaigrette. The crisp, fruity water cleanses the palate between bites of tangy cheese and sharp greens.
• Grilled chicken or fish tacos — The lightness of the water is a perfect counterbalance to smoky, spicy flavors from the grill, helping to cool everything down.
• A quinoa bowl with fresh veggies — This water complements a healthy, grain-based lunch without feeling heavy, keeping the meal feeling fresh and vibrant from start to finish.

Drinks

• As a base for iced herbal tea — Brew a pot of peppermint or chamomile tea, let it cool, and then mix it half-and-half with the infused water for a layered, non-caffeinated treat.
• A sophisticated spritzer — For an evening treat, mix a splash of prosecco or a non-alcoholic sparkling wine with the infused water over ice for a light and bubbly cocktail.
• Pure and simple over ice — Honestly, sometimes it’s best just as it is, served in a tall glass filled with ice cubes for the ultimate refreshing sip.

Something Sweet

• Lemon sorbet — The tartness of a clean, sharp lemon sorbet pairs beautifully with the sweet-tart profile of the water, making for a refreshing and light dessert combination.
• Angel food cake with fresh berries — The airy, mild sweetness of angel food cake won’t compete with the subtle fruit flavors in the water, creating a harmonious end to a meal.
• Dark chocolate-dipped strawberries — A little decadence goes a long way. The rich chocolate and sweet strawberry echo the flavors in your glass perfectly.

Top Mistakes to Avoid

• Mistake: Using fruit that’s past its prime. Brown, mushy strawberries or a squishy kiwi won’t impart a fresh, clean flavor. They can make the water taste funky and look unappealingly cloudy. Always start with the freshest fruit you can find.
• Mistake: Skipping the fridge infusion. Letting the pitcher sit on the counter might seem faster, but room temperature infusion can encourage bacterial growth and cause the fruit to ferment slightly. The cold fridge is essential for a safe, crisp-tasting result.
• Mistake: Not covering the pitcher. An uncovered pitcher in the fridge is a magnet for absorbing odors—think last night’s garlicky leftovers. Covering it keeps the flavor pure and prevents any cross-contamination.
• Mistake: Letting it infuse for days. I’ve made this error before, thinking “more time equals more flavor.” It doesn’t. After about 12 hours, the fruit begins to break down significantly, releasing bitter compounds. Stick to the 1-4 hour sweet spot for the best taste.

Expert Tips

• Tip: Make an ice cube version. Puree a couple of strawberries and a slice of kiwi with a little water, then pour the mixture into an ice cube tray. Freeze them and add these colorful, flavor-packed cubes to your plain water for an instant infusion that won’t dilute as it melts.
• Tip: Gently press the fruit before serving. If you feel the flavor isn’t strong enough after infusion, take the back of a spoon and gently press the fruit against the side of the pitcher once or twice. This releases a final burst of juice without making the water murky.
• Tip: Create a fruit “kebab” for easy removal. If you don’t like fruit bits in your glass, thread the strawberry halves and kiwi slices onto a wooden skewer or a long cocktail pick before placing it in the pitcher. When the water is ready, you can simply lift the entire skewer out.
• Tip: Re-use the fruit… once. After you’ve finished the first pitcher, the fruit will still have some life in it! You can top off the pitcher with fresh water and get a second, milder infusion. After that, it’s best to compost the spent fruit.

FAQs

How long does strawberry kiwi infused water last in the refrigerator?
Honestly, for the best flavor and food safety, you should aim to drink it within 24 hours. The fruit will start to break down after that, and while it might still be safe for another day, the taste and appearance will decline. It’s always best when fresh. If you need to make it ahead for a party, prep it the morning of for an evening event.

Can I use frozen strawberries and kiwi?
You absolutely can! Frozen fruit works well and is often more convenient. There’s no need to thaw them—just add them directly to the pitcher. The freezing process breaks down the cell walls, so they might infuse a bit faster and make the water slightly cloudier, but the flavor will be great. It’s a fantastic way to have this water year-round.

Is the fruit still good to eat after infusing?
Yes, the fruit is perfectly edible! It will be softer and much of its flavor will have seeped into the water, so it will taste more muted. Some people love snacking on the infused fruit—it’s like a hydrating, mild treat. If you’re not a fan of the texture, it’s great for composting.

Can I add a sweetener like honey or sugar?
You can, but I’d encourage you to try it without first. The natural sweetness of the fruit is usually enough. If you do want it sweeter, add a very small amount of a liquid sweetener like simple syrup or agave nectar and stir well, as granulated sugar won’t dissolve well in cold water. Start with a teaspoon per liter and adjust from there.

My water turned a little cloudy. What happened?
Don’t worry, cloudy water is usually still perfectly fine to drink! It typically happens if the fruit was very ripe and/or was muddled or squished during preparation. It’s just tiny fruit particles suspended in the water. It doesn’t affect the safety or the taste—it’s purely a cosmetic thing. For a clearer water next time, handle the fruit more gently and avoid over-ripe pieces.