Orange Basil Infused Water
Orange Basil Infused Water is a naturally flavored drink that pairs sweet, juicy orange slices with fragrant fresh basil leaves for a subtly sophisticated combination that's completely different from your average lemon-cucumber water. It requires zero cooking, just four simple ingredients and a few hours of patience while it infuses in the fridge, and the result is a gorgeous, refreshing drink with no added sugar that makes staying hydrated feel like a genuine treat.
Equipment
- Large glass pitcher with lid At least 64 oz / 2 liters capacity
- Sharp chef's knife
- Cutting board
- Measuring cups
- Long spoon or muddler For gently pressing basil and stirring
- Fine-mesh strainer (optional) For pouring without fruit pieces in glass
- Mandoline slicer (optional) For thin, even orange slices
Ingredients
- 2 large navel oranges thinly sliced into rounds, about ⅛ to ¼ inch thick
- 8-10 fresh basil leaves lightly bruised before adding
- 6 cups cold filtered water about 1.4 liters
- ice cubes for pitcher and serving glasses
For Serving (Optional)
- fresh basil leaves for garnish
- orange slices for glass rim garnish
Instructions
- Scrub both oranges thoroughly under cool running water, then rinse the fresh basil leaves gently and pat them dry with a paper towel.
- Trim off both ends of each orange, then slice into thin rounds about ⅛ to ¼ inch thick, giving you approximately 12–16 slices total.
- Working in small handfuls, gently clap 2–3 basil leaves between your palms once or twice to release their essential oils without tearing or crushing them.
- Add half the orange slices to the pitcher, layer all the bruised basil leaves on top, then add the remaining orange slices followed by a generous handful of ice cubes.
- Slowly pour 6 cups of cold filtered water over the layered ingredients, then use a long spoon to gently press the fruit and basil down so they are mostly submerged.
- Cover the pitcher and refrigerate for at least 1 hour for a light flavor, or 2–4 hours for a more pronounced taste; do not exceed 8 hours to prevent bitterness from the orange peel.
- Stir gently, pour over fresh ice into glasses, and garnish with a basil leaf and orange slice on the rim if desired; strain if you prefer no fruit pieces in your glass.
Notes
- Use ripe, sweet oranges. Navel oranges or blood oranges work best. Avoid overripe or underripe fruit as both affect the final flavor.
- Always bruise the basil. Gently clapping the leaves between your palms is what releases the fragrant oils into the water. Do not tear or shred the leaves aggressively or they will turn dark and bitter.
- Slice oranges thinly. Aim for ⅛ to ¼ inch thickness. Thinner slices have more surface area in the water and infuse faster and more evenly.
- Use filtered water. Filtered water has a cleaner, neutral base that lets the orange and basil flavors shine without competing mineral taste.
- Do not infuse longer than 8 hours. After 8 hours, the orange peel can make the water slightly bitter. Remove the fruit and herbs after the infusion period for best results.
- Storage. Keep in a covered pitcher in the refrigerator for up to 3 days. For the cleanest flavor after day one, strain out the fruit and herbs and store just the infused water.
- Sparkling variation. Swap still water for sparkling water or club soda, adding it just before serving to keep the bubbles fresh.
- Herb substitutions. Fresh mint is the easiest swap for basil and creates a more classic, cooling flavor. Fresh rosemary sprigs work well for a woodsy, savory twist.
- Scale up easily. For a party, keep the ratio of 1 large orange and 4–5 basil leaves per 3 cups of water and multiply as needed. Make the night before and strain the morning of the event.
- Do not freeze. Freezing causes orange slices to become mushy and basil to darken. Always make fresh batches instead.
Nutrition
Serving: 1Serving (1.5 cups)Calories: 15kcalCarbohydrates: 4gSodium: 5mgPotassium: 55mgSugar: 3gVitamin A: 1IUVitamin C: 12mgCalcium: 1mgIron: 1mg
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