Instructions: In a 2-quart heavy pot, combine the apples, peach, water, sugar, lemon juice, orange juice, 1/4 cup mint leaves and lemon zest. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer uncovered for 20 minutes.

Remove from the heat and puree with an immersion blender, or in batches in a blender. (Use caution when pureeing hot liquids.) Transfer to a clean container and refrigerate until thoroughly chilled, at least 2 hours.

Stir the Champagne into the soup. Ladle into 6 small, chilled bowls, and garnish each with a teaspoon of mint and a teaspoon of chopped crystallized ginger. Serve immediately, either as a first course or a dessert.

This recipe yields 1 quart: about 4 to 6 servings.

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