100 g pureed Granny Smith apples with peel
100 ml apple juice
1 tbl very finely chopped mint
Juice of one lime
1 tbl raw sugar
100 ml dry Crémant or champagne to top off
Mix and blend all ingredients the day before except the bubbly. Chill the puree in the freezer overnight. Shave the frozen mixture to make little ice crystals before preparing the drink. Put the crystals in a champagne glass and top off with the dry sparkling wine or champagne at the table.