Lemon-Verbena-Peach-and-Raspberry Soup

1. 1

   In a medium saucepan, bring the water to a boil and add the sugar.

2. 2

   Boil 2 minutes.

3. 3

   Remove the pan from the heat, add all the lemon-verbena sprigs and submerge them completely in the sugar syrup.

4. 4

   Cover and let cool down to room temperature.

5. 5

   Add the lime juice and strain into a large bowl.

6. 6

   In a saucepan of boiling water, heat the peaches for 30 seconds.

7. 7

   Transfer to a bowl of ice water and remove the skins.

8. 8

   Working with one peach at a time, hold the peach in your hand and make thin slices to the stone all around the fruit.

9. 9

   Gently flick off the slices into the sugar syrup with the knife.

10. 10

    Add the raspberries, cover and refrigerate for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.