Peach Lemon Infused Water
Soft, fragrant, and quietly bright. Juicy peaches bring gentle sweetness while lemon adds lift — refreshing without turning into lemonade.
Prep Time : 10 min
Rest Time : 1- 4 hr
Servings : 16
10 min
1- 4 hr
16
Ingredients
Infusion Base
• 3 ripe peaches, washed, skin on, pitted and cubed
• 80 g honey — this one on Amazon
• 180 ml fresh lemon juice
• 2 pinches fine sea salt
Final Build
• 3 L ice-cold water
• 3 peaches, thinly sliced
• 2 lemons, thinly sliced
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Directions
- Prepare the Peach Base
Add the cubed peaches to a large pitcher and lightly muddle them just enough to crack the flesh and release aroma without turning them into purée, then add the honey, lemon juice, and fine sea salt and stir until the honey is fully dissolved and the fruit is evenly coated. - Dilute and Build
Pour in the ice-cold water to reach a total volume of about 3.2 liters, add the sliced peaches and lemons, and stir gently to distribute everything without breaking down the fruit. - Infusion
Refrigerate for at least 1 hour for a clean, subtle peach character; for a fuller aroma, infuse up to 4 hours, but no longer, as peach loses clarity and becomes dull when over-infused. - Serve
Serve well chilled, straight from the pitcher or over ice if preferred.
*Notes :
- Keep the peach skin on — it carries aroma and prevents the drink from tasting flat.
- Muddle gently; mashed peach muddies texture and breaks the “infused water” identity.
- Salt sharpens peach sweetness and stabilizes lemon without making the drink salty.
- This should stay light and hydrating, not fruit-juice-adjacent.
- Best consumed within 24 hours for peak freshness.
Nutrition Facts
( per ~200 ml serving )
Calories
~30 kcal
Protein
0 g
Fat
0 g
Carbs
~8 g
Calories
~30 kcal
Protein
0 g
Fat
0 g
Carbs
~8 g
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Peach Lemon Infused Water
Ingredients
Method
- Add the cubed peaches to a large pitcher and lightly muddle them just enough to crack the flesh and release aroma without turning them into purée, then add the honey, lemon juice, and fine sea salt and stir until the honey is fully dissolved and the fruit is evenly coated.
- Pour in the ice-cold water to reach a total volume of about 3.2 liters, add the sliced peaches and lemons, and stir gently to distribute everything without breaking down the fruit.
- Refrigerate for at least 1 hour for a clean, subtle peach character; for a fuller aroma, infuse up to 4 hours, but no longer, as peach loses clarity and becomes dull when over-infused.
- Serve well chilled, straight from the pitcher or over ice if preferred.
Notes
- Keep the peach skin on — it carries aroma and prevents the drink from tasting flat.
- Muddle gently; mashed peach muddies texture and breaks the “infused water” identity.
- Salt sharpens peach sweetness and stabilizes lemon without making the drink salty.
- This should stay light and hydrating, not fruit-juice-adjacent.
- Best consumed within 24 hours for peak freshness.