It was Raya a few days ago. I spent the day talking to my big extended family over in Kuala Lumpur, Malaysia. I also spent the time making this cool refreshing drink. It was a very hot day, but I was prepared – since a lot of the phone calls were made early in the morning, I spent time in between Facetime calls making this to drink for when the weather gets hotter.
Agua Fresca is Spanish for ‘fresh waters’ and this describes the blended juice perfectly. Usually sugar is added but I have decided to make lavender syrup to use as the sweetener.
7 – 10 ripe peaches, stones removed and cut into chunks
Juice from 1 lemon.
3 tbsp of honey
3 tbsp of agave syrup
1 tbsp of dried culinary lavender
450ml of water
1. Make the lavender syrup. In a pot, mix in the honey, agave syrup and water thoroughly. Add in the culinary lavender and simmer on low heat. When the liquid has reduced to half, take it off the heat and leave to cool with the lavender. This will help it to infuse more. Strain the lavender, and the syrup is ready to use!
2. Blend the peaches with 2-3 cups of water. Strain it with a fine sieve. Discard the pulp.
3. Mix in the lemon juice (to prevent it from discolouring more than for flavour), more water and sweeten with the syrup according to how sweet you want it.
4. Serve iced. And have any leftover lavender syrup by the side to sweeten the agua fresca individually.
I have also made agua fresca with melon (cantaloupe) and the sweetness of the melon doesn’t even require any extra sweeteners!