Recipe courtesy of Gale Gand

Peach Soup

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 10 cups
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8 cups pitted peaches

1 vanilla bean, split

1 cinnamon stick

2 tablespoons star anise

1 orange, peel and juice

1/2 lemon, peel and juice

1/2 lime, peel and juice

2 tablespoons lemon balm, lemon verbena or lemon grass

1 cup non-carbonated spring water

2 cups cranberry juice

1/2 cup champagne

Simple syrup, to taste, recipe follows

Sugar crusted green grapes, for garnish, recipe follows

Simple Syrup:

1 cup sugar

1 cup water

Sugar Frosted Grapes:

40 large, unblemished green grapes

1/3 cup egg whites (from about 2 eggs)

5 drops (scant 1/8 teaspoon) fresh lemon juice

2 cups granulated sugar


  1. In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil.
  2. Simmer 10 minutes. Remove vanilla bean, star anise, cinnamon, and lemon balm and puree. Add the champagne then season with simple syrup, to taste. Chill for 1 hour before serving.

Simple Syrup:

  1. In a small saucepan, over medium heat, stir until sugar is completely dissolved. Remove from heat and cool. Pour into a clean bottle and store in refrigerator.;

Sugar Frosted Grapes:

  1. At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.
  2. Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.