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.
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Raspberry Peach Aqua Fresca
Total:
1 hr 40 min
Prep:
10 min
Inactive:
1 hr 30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 40 min
Prep:
10 min
Inactive:
1 hr 30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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