Ingredients:

  • 3 cups fresh pineapple, peeled and cubed (approx. 450g)
  • 3 large ripe peaches, pitted and sliced (approx. 450g)
  • 6 cups filtered water, divided
  • 3 tablespoons agave nectar
  • 2 tablespoons fresh lime juice
  • 5 fresh mint leaves

Instructions:

  1. Prep the fruit. Peel and cube the pineapple, and slice the peaches after removing the pits. Note: Keep the peach skins on for more color.
  2. Blend the base. Place the pineapple and peach slices into the blender with 2 cups of the filtered water.
  3. Liquefy the solids. Pulse until the mixture is a consistent, vibrant puree until no large chunks remain.
  4. Strain the mixture. Pour the puree through a fine mesh sieve into a large pitcher. Note: Use a spoon to press the solids to extract every drop of nectar.
  5. Incorporate the water. Stir in the remaining 4 cups of filtered water until the color is uniform and shimmering.
  6. Add the sweetener. Pour in the agave nectar and the fresh lime juice.
  7. Infuse the aromatics. Slap the mint leaves between your palms to release the oils and drop them into the pitcher.
  8. Stir and chill. Give it a final whisk with a long spoon until the agave is fully dissolved.
  9. Taste and adjust. Sip a small amount to see if it needs an extra squeeze of lime or another drizzle of agave.
  10. Serve cold. Pour over plenty of ice until the glass frosts over.