Peach and Currant Soup

Rinse the peaches, blanch briefly in boiling water, then peel, halve, and roughly chop. Combine peaches and apple juice in a saucepan. Cook over low heat with sugar to taste. Stir in lemon juice and lightly mash with potato masher.

Combine currants, 4 tablespoons water and a little sugar in another saucepan. Bring to a boil and set aside. Place both currant syrup and peaches in the refrigerator and chill at least one hour.