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.

Makes about 1 quart

Refreshing Summer Licuado:

• 1 ripe to slightly over-ripe peach - peeled, sliced, and frozen
• 20 raspberries - frozen
• 1 cup mint water (recipe follows)
• 1 cup whole milk (plus extra if needed)
• 2 to 3 tablespoons honey

1. 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.
2. 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 aftertaste.

Mint Water:

• 1 cup water
• 1/3 cup tightly packed mint leaves (about 25 to 30 large leaves)

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 glass measure, 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.