Raspberry Peach Aqua Fresca

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.
  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. Combine the raspberries and agave in a bowl. Macerate at room temperature for 30 minutes. 
  2. 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.

Peach, Raspberry and Lime Sangria

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