- makes 1.2 litres serves
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 6–7 very ripe white peaches, quartered, stone removed
- 1 litre (4 cups) very cold water
- 2 tsp agave nectar or 2 tbsp cane sugar, plus extra to taste
- juice of 1 lime
- handful of mint leaves
- lots of ice
Chilling time 3 hours
Instructions
Place the fruit and 500–750 ml (2–3 cups) water in a blender and blend until smooth. Strain through a sieve into a large jug.
Add the rest of the water and the agave nectar, lime juice and mint leaves. Stir well and add the ice. Add more water and sweetener if needed.
Serve chilled – it’s nicer if you let it sit for a few hours in the fridge to get it really cold.
Recipe from Hugo and Elsa by Michelle Crawford, with photographs by Michelle Crawford.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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