100 g purée of Granny Smith apples with peel
100 ml apple juice
1 tablespoon very finely chopped mint
Juice of one lime
1 tablespoon cane sugar
100 ml dry crémant or champagne to top up
Mix all ingredients except the sparkling wine the day before serving. Put the purée in the freezer the night before. Crush the frozen mixture into fine ice crystals just before making the cocktail. Put the crystals into a champagne glass and top up with dry sparkling wine or champagne before serving.