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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