This Mexican fruit cooler is sweet and refreshing - just the thing to serve alongside your barbeque on a sticky summer day. You can make it with any ripe fruit but this particular combination of raspberries and peaches is my favorite across the board.
- 1 pint fresh raspberries, picked over and rinsed
- 2 tablespoons agave nectar, or more depending on sweetness of fruit
- 6 large overly ripe peaches, halved and pitted
- Juice of 1 lime
- 1/2 teaspoon vanilla extract
Combine the raspberries and agave in a bowl. Macerate at room temperature for 30 minutes.
Put the macerated raspberries, peaches, 4 cups cold water, lime juice and vanilla in a blender. Blend until smooth. Strain the mixture into a pitcher and add more agave if needed. Cover the pitcher and let chill for at least 1 hour before serving.