The growing popularity of plant-based functional beverages has enhanced the creation of non-dairy fermented drinks like water kefir. The addition of fruits to fermented drinks may significantly impact their rheological and structural properties. This study was designed to determine the rheological characteristics of an apricot-based water kefir beverage (AWKB) compared to control water kefir made without fruit supplementation. The AWKB was prepared using dried apricots (20% w/v), brown sugar (8% w/v), and water kefir grains (8% w/v) and fermented at 32 ºC in 24 h. The values of rheological parameters (torque (%), shear stress (Pa), and apparent viscosity (mPa.s)) were recorded on a Brookfield digital viscometer at various shear rates (5.58-55.8 s-1). The flow behaviour parameters were estimated with the help of the power-law model. These findings demonstrated that AWKB exhibited higher torque and shear stress than the control (p < 0.0001), which is evidence of resistance to deformation. Apparent viscosity reduced with shear rate in AWKB and control sample, which supported non-Newtonian shear-thinning behaviour. AWKB showed higher viscosity (223.7-38.1 mPa.s) when compared to the control (2.01-0.68 mPa.s). The index of flow behaviour (n < 1) confirmed the presence of pseudoplastic behaviour in both the samples, whereas the coefficient of consistency was much greater in AWKB. Storage behaviour analysis for 21 days showed that viscosity gradually declined after 14th day in AWKB and control sample, but AWKB still retained comparatively higher rheological characteristics during the storage period. These results indicate that the addition of apricot increases the structure and rheological functionality of water kefir drinks. Keywords: Water-kefir, Fermentation, Viscosity, Apricot, Stability.