Licuados are blended milk and fruit beverages that originated in Mexico. They are like a smoothie, but definitely lighter and more thirst-quenching. My version is loosely based on Mary Sue Milliken and Susan Feniger's recipe for Fresh Fruit Liquados found in Mesa Mexicana. It combines quintessential summer fruit with mint so it is especially refreshing. The fruit flavor comes through first, but the mint definitely makes itself known. Feel free to switch up the fruit to whatever is in season, or whatever is in your freezer -- you will want to add about 2 to 2 1/2 cups total. Don't hesitate to scale up the mint water recipe so you have enough for several batches -- it'll keep refrigerated for several days, or frozen for much longer. I bet it would make a nice addition to a pitcher of iced green tea or lemonade as well. —hardlikearmour
Test Kitchen Notes
WHO: When hardlikearmour isn't baking cakes, she's beach combing, mushroom hunting, or…baking cakes.
WHAT: A Mexican version of a smoothie that's lighter, brighter, herb-infused, and completely customizable.
HOW: Freeze your favorite summer fruit and blend with minty water, honey, and milk. Sip on a porch or by a pool.
WHY WE LOVE IT: When it's so hot that it seems like nothing can satisfy our thirst, we feel better (read: cooler) knowing that we can rely on this drink. And you can make it in a snap -- but it's the addition of mint-infused water that really makes this drink extraordinary. —The Editors
about 1 quart
tightly packed mint leaves (about 25 to 30 large leaves)
Refreshing Summer Licuado
ripe to slightly over-ripe peach, peeled and sliced
Bring the water to a boil in a small pan. Remove from heat and add the mint leaves. Stir briefly, then cover the pan and allow to cool to room temperature. Strain the mixture into a measuring cup, pressing the leaves in the strainer to extract as much water as possible. Add enough water to equal 1 cup of mint water. Cover and refrigerate until thoroughly chilled.
Refreshing Summer Licuado
If your fruit is fresh: Peel the peach then slice it and freeze it in a single layer on parchment. Freeze the raspberries in a single layer on parchment as well. This can be done while you're making and chilling the mint water.
Combine all ingredients in blender, starting with 2 tablespoons honey and 1 cup milk. Pulse several times, then blend for 10 seconds. Taste for sweetness and add more honey if needed. Add a bit more milk if needed to thin. Blend 5 to 10 more seconds, until smooth and no chunks of fruit remain. Serve immediately, with a sprig of mint and/or a raspberry as garnish if desired. Savor the light fruit flavor, and refreshing mint taste.
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.