Fruit soup with peach & raspberries

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Mix starch and 3 tablespoons of water. Bring fruit juice to the boil. Stir in starch, bring to the boil again and continue cooking for about 1 minute. Season to taste with sugar and lemon juice. Let the fruit soup cool down

2. 2

   Briefly blanch, quench and skin peaches (drain canned peaches). Cut peaches in half, stone them and cut them into slices. Select the raspberries, wash carefully if necessary. Add raspberries, except for a few, and peaches to the fruit soup. Chill for at least 3 hours.

3. 3

   Pour the fruit soup into deep plates. Decorate with remaining raspberries and possibly with lemon balm

4. 4

   - Such a refreshing fruit soup is sometimes a light lunch in summer, which you can prepare well

5. 5

   - If you take canned peaches, you can also use the juice. To do so, reduce the amount of red fruit juice and sugar