Fruit soup with mint

Ingredients for Fruit soup with mint

Instructions for Fruit soup with mint

To prepare the Fruit soup with mint recipe, please follow these instructions:

Wash all the fruits and berries. Peel oranges and lemons with a peel knife. Take half of each of the two kinds of peel and cut them into thin spell (a la julienne). Cut the 2 oranges in both. Take care not to waste any of the juice. Squeeze the juice of ½ lemon. Peel the ginger and cut it into thin spell or tear it down.


Put the orange, lemon and ginger sticks in a saucepan and pour cold water over. The saucepan is heated and the whole is boiled for 1 minute. Then drain the water and immediately cool the rods under the tap.

Start over and add some drops of lemon juice, 2-3 tablespoons of orange juice, sugar and salt in the water; Let it boil for low heat until the liquid is boiled (make sure it does not turn into caramel!).

Meanwhile, the stems of the strawberries, peaches and nectarines are peeled and the cherries are thrown out.

Heat the wine with vanilla sugar, cinnamon and the remaining lemon and orange peel. Let it boil for 10 minutes with low heat. Add strawberries and cherries, remove from the fire and cool.

Cut peaches and nectarines in thin boats. Distribute the fruits and the cooked juice into four deep plates, which are then put in the fridge for a day.

Just before serving serve the plates with the thin strips of orange and lemon peel and ginger and some mint leaves.