Cool & sweet summer soup with Pink Lady® apples, nectarines, and verbena

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Cooking time

With this refreshing and sweet summer soup, kick off your summer on a light and fruity note! Finely sliced Pink Lady® apple with its firm, delicate texture combines with fresh lemon verbena-infused apple juice. Pink Lady®’s citrus and vanilla notes mix with the pleasant sweet and fragrant flavours of white nectarine, creating a successful combination. The infused verbena delivers a green and lemony bouquet that compliments the apple and its herbaceous notes. This subtle blend of fragrances is highlighted by a few caramelised pistachios, for a final touch of indulgence. Find out more

For the sweet summer soup:


  • 2 Pink Lady® apple
  • 1 half vanilla pod
  • 200 ml water
  • 500 ml Pink Lady® apple juice
  • 1 white nectarine
  • 1 stem of fresh verbena


  1. Core the Pink Lady® apples. Cut the apples and nectarine
  2. in half and slice into thin strips. Drizzle with lemon juice and refrigerate.
  3. 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.
  4. Pour the cooled infusion over the fruit quarters, and allow
  5. to marinate for at least 30 minutes.

For the presentation:


  • 1 quarter lemon
  • 10 g sugar
  • 20 g pistachios
  • 1 stem of fresh verbena


  1. Put the sugar in a frying pan, add the pistachios, mix
  2. and allow to caramelise for 2 minutes. When the sugar melts, mix to coat the pistachios.
  3. Using kitchen tweezers, gently remove the lemon pulp.
  4. 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!