Evergreen

Directions

1. 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. 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. 3
   Fill champagne flutes half with fruit mix and top with Champagne. Serve cold, decorated with a triangle of pineapple with the skin on.