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.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 1 hr 30 min |
| Yield: | 4 servings |
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
Instructions
- Combine the raspberries and agave in a bowl. Macerate at room temperature for 30 minutes.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 139 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 9 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
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