Peach Agua Fresca
Peach Agua Fresca
As the weather warms, peaches ripen and become sweetest in early summer. Take advantage of that sweetness with this peach agua fresca recipe, supplemented with a slight amount of sugar if desired. The riper the peaches you use in this recipe, the less sugar you’ll need. Agua fresca, which translates to “fresh water” in Spanish, is a refreshing beverage popular in Mexico and other Latin American countries, as well as parts of the American Southwest. It's typically made by blending fruits, flowers, grains, or herbs with water, sugar, and sometimes lime juice, and then served chilled. Infused peach water is what we did here. We hope that this Peach Agua Fresca recipe inspires you.
Peach Agua Fresca | Infused Peach Water Recipe
Ingredients
- 5 fresh peaches, diced
- 1 1/2 cup water
- 1/2 cup sugar
- ice as needed
- 4 shots rum
- soda water as needed
- mint to garnish
- 3 limes, quartered

Image from Depositphotos
Directions
- Combine the diced peaches, water, and sugar in a sauce pot over low heat.
- Cook on low for 45 minutes to 1 hour, or until the peaches have softened and can be easily mashed.
- Remove the peaches from the heat and allow them to cool completely.
- When the peaches have cooled, mash them until mostly smooth.
- Place a small layer of the peach pulp at the bottom of four glasses. Fill each glass with ice.
- Twist the mint leaves and then add them to each glass. Optional: add one shot of rum to each glass.
- Top each drink with soda water and lime as a garnish, stir, then serve.

History of Agua Fresca
The history of agua fresca stretches back to the pre-Columbian era, with some believing the Aztecs enjoyed similar drinks made with local fruits and flowers. Legend even suggests they used ice from nearby volcanoes to chill their concoctions. While the exact details are unclear, it's evident that these refreshing beverages have been a part of the region's culture for centuries.
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Over time, agua fresca diversified with the introduction of new ingredients. Hibiscus flowers, known as Jamaica, arrived in the 16th and 18th centuries, giving rise to the popular agua de Jamaica. Horchata, a rice-based drink with origins in North Africa, also became a staple. By the 1940s, agua fresca, along with its frozen cousin the paleta (popsicle), migrated north with street vendors, becoming a beloved element of street food culture in the United States, particularly in the Southwest.
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Popular Agua Fresca Flavors
- Tamarindo: Made from the pulp of the tamarind pod, offering a tangy and sweet taste.
- Jamaica: Hibiscus flowers steeped in water, creating a vibrant red drink with a tart flavor.
- Horchata: A creamy and slightly sweet beverage made from rice, milk, and cinnamon.
- Watermelon, pineapple, and cantaloupe: Utilizing the natural sweetness and refreshing qualities of these fruits.
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Key Points About the History of Agua Fresca
- Origins: Believed to date back to the pre-Columbian era, possibly enjoyed by the Aztecs.
- Ingredients: Traditionally made with fruits, flowers, or grains, water, sugar, and sometimes lime juice.
- Popularity: Gained widespread popularity in Mexico and other Latin American countries, particularly in street markets.
- Variations: Some popular flavors include tamarindo, jamaica (hibiscus), horchata (rice milk with cinnamon), pineapple, watermelon, and cantaloupe.
- Spread: Migrated to the United States in the 1940s through street vendors and became a staple in many areas.

Image from Depositphotos
Peach Agua Fresca
Today, agua fresca remains a beloved beverage, offering a refreshing and flavorful way to quench your thirst, especially during hot weather. Its long history and diverse variations make it a delightful cultural experience enjoyed by many. Agua fresca comes in countless variations, reflecting the diverse flavors of its heritage and the creativity of its makers. We hope that this Peach Agua Fresca or peach water recipe inspires you. Cheers!

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