Iced White Peach Soup with Redcurrant Juice and Mint

• 6 large ripe white peaches, heavily scented
• 200 g (7 oz) sugar

Make a syrup by dissolving the sugar in the water over a medium heat. Allow it to cool.

Extract the pips from the redcurrants using the fine blade of a mouli-légumes.

Stir the redcurrant juice into the syrup and add the juice of a lemon. Strain this syrup through a fine sieve.

Skin the peaches and cut them into six or eight slices. Arrange in a dish and cover them