Infused water is a drink produced by infusing water with bits of spices or fruits, allowing the flavor of the spices or fruits to be absorbed into the water. This study aimed to find out how much vitamin C is in various varieties of gingerinfused water and what the pH levels are. Red ginger (Alpinia purpurata), emprit ginger (Zingiber officinale Var. Amarum), and elephant ginger (Amorphophallus paeonifolius) were the three types of ginger used in this study, with long soaking times varying from 6, 9, and 12 h. Vitamin C levels were determined using UV-Vis spectroscopy, while pH levels were determined using a pH meter. The highest concentrations of vitamin C were discovered in elephant ginger infused water after a 12-h soaking period, at 72.44 ppm, while the lowest concentrations were discovered in elephant ginger-infused water after a 6-h soaking period, at 52.72 ppm. Red ginger, which had been soaking for the longest time (12 h), had 3,48 pH value, while elephant ginger, which had been soaking for the shortes time (6 h), had the 3,66 pH value.