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.
Save Recipe Print
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.

More from:

Grilling on TV

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Raspberry Chicken

Recipe courtesy of Trisha Yearwood

Raspberry Cheesecake

Recipe courtesy of Ina Garten

Raspberry Corn Muffins

Recipe courtesy of Ina Garten

Raspberry Sunrise Mimosa

Recipe courtesy of Food Network Kitchen

Lemon and Raspberry Pound Cake

Recipe courtesy of Ree Drummond

Raspberry Baked French Toast

Recipe courtesy of Ina Garten

Peach and Brown Butter Skillet Pie

Recipe courtesy of Trisha Yearwood

Grilled Lobster Tails with Herb Butter

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Latest Stories