Chilled Fruit-Champagne Soup with Crystallized Ginger

• 2 Fuji apples, peeled, cored and roughly chopped
• 1 ripe yet firm peach, pitted and roughly chopped
• 2 cups water
• 1/2 cup sugar
• 1 tablespoon fresh lemon juice
• 1/4 fresh orange juice
• 1/4 cup plus 2 tablespoons shredded fresh mint leaves
• 1 teaspoon lemon zest
• 1 cup extra-dry or demi-sec Champagne
• 2 tablespoons finely chopped crystallized ginger

1. In a 2-quart heavy pot, combine the apples, peach, water, sugar, lemon juice, orange juice, 1/4 cup mint leaves and lemon zest.
2. Bring to a boil over medium-high heat, then reduce heat to medium low, and simmer uncovered for 20 minutes.
3. Remove from the heat and puree with an immersion blender, or in batches in a blender.
4. (Use caution when pureeing hot liquids.)
5. Transfer to a clean container and refrigerate until thoroughly chilled, at least 2 hours.
6. Stir the Champagne into the soup.
7. Ladle into 6 small, chilled bowls, and garnish each with a teaspoon of mint and a teaspoon of chopped crystallized ginger.
8. Serve immediately, either as a first course or a dessert.

apples, peach, water, sugar, lemon juice, orange juice, mint leaves, lemon zest, ginger

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chilled-fruit-champagne-soup-with-crystallized-ginger-recipe.html (may not work)