Peach and basil agua fresca recipe

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  • Serves 8
  • 10 mins to prepare
  • 50 calories / serving
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Agua fresca originates from Mexico and translates as ‘fresh water’. This basil and peach version makes a delightful and not-too-sweet summer drink.

Put the peaches, lemon juice and sugar in a blender with 450ml (3/4 pint) water, and blend to a purée. Pass the purée through a fine sieve and add another 500ml (17fl oz) water and the torn basil leaves.

Mix well, pour into a jug and leave to steep in the fridge for 1 hour or up to 2 days. To serve, pour into tall, ice-filled glasses, and mix and well.

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  • Ingredients

  • 6 ripe peaches, halved, stoned and chopped
  • 1 lemon, squeezed
  • 100g (3 1/2 oz) golden caster sugar
  • small handful basil leaves, torn
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  • Energy 211kj 50kcal 3%
  • Fat 0.1g 0%
  • Saturates 0g 0%
  • Sugars 12.7g 14%
  • Salt trace 0%

of the reference intake
Carbohydrate 12.7g Protein 0.3g Fibre 0.7g

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