makes 4
1 small ripe avocado 240ml/1 cup (8 fl oz) water 1/4 cup (50 g) sugar pinch of salt 1 tablespoon lime juice Put the sugar and water into a saucepan and simmer until fully dissolved. You need to keep it at a simmer for a couple of minutes, as this helps prevent the sugar separating out later.
Cool to room temperature, then blend with the avocado flesh, lime juice and salt.
makes 4
240ml/1 cup (8 fl oz) single cream 60ml/1/4 cup dulce de leche (about half a can of condensed milk, boiled) pinch of salt 1 teaspoon vanilla extract 45g/1/3 cup chopped nuts, walnuts or pecans (optional) Mix the ingredients; you may need to add some sugar (50g) to the cream and heat to dissolve, depending on your dulce de leche (boil a can of condensed milk for a couple of hours - VERY IMPORTANT - unopened).
Horchata is one of the Mexican agua frescas (and this is the Mexican, not the Spanish, version). The other two big flavours that you will see everywhere are tamarindo and jamaica (hibiscus).
1.5 - 2 litres rice milk 1 tsp vanilla extract 1/2 tsp ground cinnamon 80g sugar Mix, chill. Serve over ice.
Using rice milk is the quick way. If you don’t have access to it, the traditional method is easy, and may give better results: