• 25min
  • 0min
  • Intermediate
  • 4 Servings
6 votes


For the sweet summer soup:
  • 2 Pink Lady® apples
  • 1 lemon
  • 1 half vanilla pod
  • 200 ml water
  • 500 ml Pink Lady® apple juice
  • 1 white nectarine
  • 1 stem of fresh verbena
For the presentation:
  • 1 quarter 1/4 lemon
  • 10 g sugar
  • 20 g pistachios
  • 1 stem of fresh verbena


For the sweet summer soup:
  1. Core the Pink Lady® apples. Cut the apples and nectarine in half and slice into thin strips. Drizzle with lemon juice and refrigerate.
  2. Heat the water, apple juice, vanilla pod split in half and the juice of half a lemon. As soon as it begins to,boil,remove from the heat and add the verbena stem to infuse for 20 minutes. Allow to cool.
  3. Pour the cooled infusion over the fruit quarters, and allow to marinate for at least 30 minutes.
For the presentation:
  1. Put the sugar in a frying pan, add the pistachios, mix and allow to caramelise for 2 minutes. When the sugar melts, mix to coat the pistachios.
  2. Using kitchen tweezers, gently remove the lemon pulp.
  3. Pour the soup into four bowls. Sprinkle with a few caramelised pistachios, a sprig of fresh verbena and the lemon pulp. Enjoy straight away!

Pink Lady® top tip

You can replace verbena with pineapple sage or lemon thyme! To collect the lemon pulp even more easily, remove the skin and place the flesh in the freezer. Aroll of rolling pin and the filaments of pulp will pop right out!

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