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+ servings

Minty Raspberry Licuado


  • Mint Water
  • 1 cup water
  • cup mint leaves, tightly packed (~ 25 to 30 large leaves)

  • Minty Raspberry Licuado
  • 1 ripe to slightly over-ripe peach, peeled and sliced
  • 1 cup raspberries
  • 1 cup mint water
  • 1 cup milk + extra if needed (for a vegan or dairy-free drink, any nut milk will be a great substitute)
  • 2 - 3 Tbsp honey (for a vegan drink, substitute honey or natural sugar such as turbinado)


  • Mint Water
  • In a small pan, bring the water to a boil.
  • Remove the water from heat and add the mint leaves.
  • Stir briefly, then cover the pan and allow to cool to room temperature.
  • Strain the mix 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

  • Minty Raspberry 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 a blender, starting with 2 Tbsp 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 a garnish, if desired.