Peach Agua Fresca

Here’s the problem with peaches: It’s impossible to eat them all before they go bad. But here’s a solution: Make agua fresca with them instead. 

This recipe was developed by James Beard award winning chef Edgar Rico, and his partner and manager Sara Mardanbigi of Nixta Taqueria. Nixta has quickly become one of the best restaurants in Austin thanks to its simple yet effective modernizations on tacos, like their otherworldly soy and citrus tuna tostada, the beet tartare tostada (not to be confused with beef), and plenty more. It’s all crafted in a tiny kitchen overlooking a sprawling backyard filled with picnic tables and an elite service of natural wines. 

This agua fresca is one of Rico and Mardanbigi’s coveted specials. It’s only put on the menu when Fredericksburg peaches are in season, which in Austin are the gold standard. The line out of the taqueria grows extra long on these days. However, if you want to make it at home, any peaches will suffice, as long as they are ripe. An equal amount of cantaloupe balances out the sweetness from the peaches, and the rose water, a nod to Mardanbigi’s Iranian upbringing, helps exaggerate both the flavors of peach and melon, while weaving them together. 

Best of all, this drink couldn’t be simpler to make: Just toss everything into a blender, and run the liquid through a fine mesh strainer. You don’t even have to peel the peaches beforehand. Seriously. Although, we do recommend taking the pits out. 

Because it comes together so quickly, it’s the perfect way to make use of any leftover peaches you have. Add a splash of mezcal to it, or don’t. We think the drink is perfect just as the way it is.  –– Daniel Modlin