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Ingredientes
- 2 x Fuji apples peeled, cored, and roughly minced
- 1 x ripe yet hard peach pitted, and roughly minced
- 2 c. water
- 1/2 c. sugar
- 1 Tbsp. fresh lemon juice
- 1/4 c. fresh orange juice
- 1/4 c. shredded fresh mint leaves plus
- 2 Tbsp. shredded fresh mint leaves
- 1 tsp lemon zest
- 1 c. extra-dry or possibly demi-sec Champagne
- 2 Tbsp. finely-minced crystallized ginger
Direcciones
- In a 2-qt heavy pot, combine the apples, peach, water, sugar, lemon juice, orange juice, 1/4 c. mint leaves and lemon zest. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer uncovered for 20 min.
- Remove from the heat and puree with an immersion blender, or possibly in batches in a blender. (Use caution when pureeing warm liquids.) Transfer to a clean container and chill till thoroughly chilled, at least 2 hrs.
- Stir the Champagne into the soup. Ladle into 6 small, chilled bowls, and garnish each with a tsp. of mint and a tsp. of minced crystallized ginger. Serve immediately, either as a first course or possibly a dessert.
- This recipe yields 1 qt: about 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 89mg | 3% |
| Total Carbs 29.22g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 26.48g | 18% |
| Protein 0.49g | 1% |
