A few pointers about making your Basil Peach Agua Fresca absolutely work for you:
- Use the most delicious peaches you can find. These are the main tastemakers here and if they turn out to be the kind of pretty-but-disappointingly-bland peaches, well, nothing’s going to save your agua fresca.
- Peel. Or don’t. It’s entirely up to you. I’m usually too lazy to peel my fruit before blending, but then end up regretting it. If you’re as OCD as I am about bits of peel in your drink, you can always strain the purée through a fine mesh sieve.
- The basil is subtle. I’m sure you could blend some with the peaches to make it more prominent, but I didn’t know how my pregnant self would handle too much herb-ness, so I just added the leaves for some subtle flavoring.
- Have ice on hand. Nothing more frustrating than wanting to dive into your peachy water and realize you’re out of ice. Not that this ever happens to me or anything. Just sayin’.