Evergreen

Directions

1. Process half a peeled and cored pineapple. Divide the pulp in an ice cube tray and freeze for 1 hour – it should be slushy.
2. With a hand held blender process the orange juice with the mint leaves. Sieve and process the juice with the Passion fruit syrup and the pineapple slush.
3. Fill champagne flutes half with fruit mix and top with Champagne. Serve cold, decorated with a triangle of pineapple with the skin on.