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Peach and basil agua fresca recipe

Peach and basil agua fresca recipe

3 ratings

Agua fresca originates from Mexico and translates as ‘fresh water’. This basil and peach version makes a delightful and not-too-sweet summer drink. See method

Ingredients

  • 6 ripe peaches, halved, stoned and chopped
  • 1 lemon, squeezed
  • 100g (3 1/2 oz) golden caster sugar
  • small handful basil leaves, torn

Each serving contains

  • Energy

    210kj
    50kcal     3%

  • Fat

    0g 0%

  • Saturates

    0g 0%

  • Sugars

    13g 14%

  • Salt

    trace 0%

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

Method

  1. 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.
  2. 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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