in Instapot:

4 cut peaches
2 cut pears
1/2 cup spring water
2 TBSP agave

1 minute, low pressure, natural release

—–

Blümchentopf: (put it on the digital scale)

80g white sugar (1/3 cup)
30g honey
juice from the pressure cooker

bring to boil, dissolve sugar, let cool

in single-serve-blender

4-5 cm of ginger (cut into smaller pieces)
1 orange
10 mint leaves

OR 3/4 cup orange juice + 10 mint leaves directly into the large blender – thus no ginger

large Mixer:

fruit
sugar syrup
juice of one lemon

1/4 cup  of Rum

speed 3, 2 minutes

cool for 12 hours in the fridge

—-
remix briefly before pouring into the ice machine

install ice bowl and put mixing ladle and cover in place
pour in the mixture through the opening

mix ca. 20-30 minutes