Recipe: Peach-lavender agua fresca
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.
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.
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