3/4 c. apple juice
1 tbsp. dry sherry
2 thin slices ginger root
2 thin apple slices
Fresh mint (optional)

In a medium saucepan, stir together apple juice, sherry, ginger root, and 1/4 cup water. Bring to boil. Reduce heat and cover and simmer for 1 minute. Remove ginger root and discard. Ladle soup into 2 small bowls. If desired, float an apple slice and fresh mint on top of each serving. Makes 1 cup.