Recipe: Peach-lavender agua fresca

JUICE BAR: Natural summer coolers, clockwise from top: cucumber-lime, watermelon-lime, peach-lavender, and the classic horchata.

July 2, 2008 12 AM PT

Total time: 35 minutes, plus cooling time

Servings: 2 quarts

Note: Adapted from Nikki Cohen, bar manager at the Hungry Cat.

Honey-lavender simple syrup

2 cups sugar

1/2 cup honey

1/2 cup lavender

Bring the sugar, honey, lavender and 2 1/2 cups of water to a boil, then simmer for 15 minutes. Strain the syrup, discarding the lavender and allow to cool to room temperature before refrigerating. Makes about 3 cups. Reserve the extra for other aguas frescas or cocktails. It will keep for 1 week, refrigerated.

Agua fresca

5 ripe peaches, pitted and cut into large chunks

1/2 cup fresh lemon juice

1/2 cup honey-lavender simple syrup

In a blender, purée the peaches with 2 cups of water. Press through a strainer lined with a triple layer of cheesecloth (or use a chinois), discarding the pulp. Stir in the lemon juice, lavender-honey simple syrup and 2 cups water, stirring to combine. Serve over ice, garnished with a peach wedge and a sprig of lavender. This will keep for 2 days, refrigerated.

Each 8-ounce serving: 26 calories; 0 protein; 7 grams carbohydrates; 0 fiber; 0 fat; 0 grams saturated fat; 0 cholesterol; 0 sodium.