Fresh fruit soup with mint

Ripe fruit wedges swimming in a translucent infused syrup. The juice is clear, and the mint brings a sharp vegetal note that awakens the natural sugar.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 254
• Protein: 4 g
• Carbs: 51 g
• Fat: 1 g

Ingredients

• 400 g Strawberry ( hulled and halved )
• 4 piece Yellow peach ( in wedges )
• 4 piece Apricot ( in wedges )
• 200 ml Orange juice
• 2 tbsp Lime juice
• 60 g White sugar
• 150 ml Mineral water
• 1 piece Vanilla bean ( split and scraped )
• 1 piece star anise
• 10 piece Mint fresh ( whole leaves )

Instructions

1. Prepare the syrup

   In a saucepan, pour the mineral water and white sugar. Split the vanilla bean, scrape the seeds and add them to the water with the pod and star anise. Bring to a boil, then simmer for 5 minutes until the liquid becomes syrupy and glossy.

2. Cut the fruits

   Peel the peaches and apricots if the skin is too thick. Cut them into even wedges. Hull the strawberries and cut them in half lengthwise. Place everything in a large bowl.

3. Assemble and infuse

   Drizzle the fruit with orange juice and lime juice. Pour the still-warm syrup over the fruit so they absorb the aromas without cooking. Add the fresh mint leaves.

4. Chill

   Cover and place in the refrigerator for at least 2 hours. The cold will firm up the fruit flesh and balance the citrus acidity.

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Chef's tips

• The syrup should lightly coat the back of a spoon before being poured.
• Do not boil the fruit; the hot syrup is enough to release their juices.
• Add the mint at the very last moment to keep its bright green color.

Storage

Keep refrigerated for up to 24 hours. The fruit will soften beyond that.