Agua fresca is a drink sold by street vendors throughout Mexico, and their carts are loaded with huge glass barrels of delicious thirst-quenching fruity flavours. One favourite is watermelon or strawberry, but right now we’re using white peaches from a nearby orchard.
- 6 very ripe juicy white peaches, stones removed, roughly chopped
- 2 tsp agave syrup (see Note) or 2 tbsp caster sugar
- 2 limes, juiced, strained
- ice cubes and mint leaves, to serve
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.
Makes about 2 litres
Chilling time 3 hours
Use whatever fruit you can get your hands on and adjust the sweetness to your taste and ripeness of the fruit. (Even fruit from the same orchard will change in sweetness throughout the season.) Just remember it’s around 1 part fruit to 2 parts water. You can also vary the recipe by adding sparkling water or tequila, if you want a more grown-up version.
Place peaches and 500 ml very cold water in a blender and purée until smooth.
Add another 250 ml cold water, agave syrup and lime juice. Stir well, then taste, adding more water and sweetener if desired.
Place jug in the refrigerator – it’s nicer if you let the drink sit for a few hours in the fridge to get really cold. To serve, pour into glasses, top up with lots of ice cubes and garnish with mint.
• Agave syrup, from select health food shops and specialist food shops, is a naturally occurring sweetener similar to honey.
Photography Alan Benson
As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.