Raspberry Peach Aqua Fresca (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This Mexican fruit cooler is sweet and refreshing - just the thing to serve alongside your barbeque on a sticky summer day. You can make[ it with any ripe fruit but this particular combination of raspberries and peaches is my favorite across the board.] Ingredients:
1 pint fresh raspberries, picked over and rinsed |
2 tablespoons agave nectar, or more depending on sweetness of fruit |
6 large overly ripe peaches, halved and pitted |
juice of 1 lime |
1/2 teaspoon vanilla extract |
Directions:
1. Combine the raspberries and agave in a bowl. Macerate at room temperature for 30 minutes.
2. Put the macerated raspberries, peaches, 4 cups cold water, lime juice and vanilla in a blender. Blend until smooth. Strain the mixture into a pitcher and add more agave if needed. Cover the pitcher and let chill for at least 1 hour before serving.
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