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1
To make the simple syrup, combine the sugar and 1/2 cup water in a small pot and bring to a boil.
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2
Swirl the pan until the sugar has dissolved completely.
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3
Pour the simple syrup into a small clean container, and cool in the refrigerator.
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4
(If youre in a hurry, put it in the freezer to cool.)
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5
Place the mascarpone in the bowl of a food processor.
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6
Add 1/3 cup of the simple syrup, and pulse to combine.
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7
Taste for sweetness, and add a little more syrup if you like.
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8
Squeeze 1 tablespoon lemon juice into the mascarpone.
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9
Pulse to combine, but dont overwork it or it will curdle.
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10
Adjust the simple syrup and lemon to your taste.
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11
Keep cold in the refrigerator.
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12
Clean the bowl of the food processor.
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13
Peel the peaches.
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14
Cut each in half, remove the pit, and then cut into slices.
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15
Toss the peach slices in a bowl with 3 tablespoons simple syrup.
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16
Tear the mint with your hands, add it to the peaches, and toss to combine.
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17
Taste the peaches, and add a little more syrup if you like.
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18
Let the peaches macerate in the syrup for 10 minutes.
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19
Puree a quarter of the peaches in the food processor and set aside.
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20
See main recipe for assembly instructions.
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21
Youll have leftover simple syrup.
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22
It keeps in the refrigerator for several weeks and is fun to have around, to sweeten fruit and use for cocktails.
