Wash the apple well, cut it in half, core it and then put it in the juicer with 6 to 8 leaves of mint. Fill a wine glass with ice cubes, add 4 cl of the fresh apple juice, 1 cl elderflower syrup and 1 dl. South Tyrolean sparkling wine. Stir all ingredients with a bar spoon, garnish with mint or apple pieces and serve.
The freshly pressed apple juice can also be bottled and cooled for later use. However, it should not be kept for more than one day in order to preserve the fresh aromas of apple and mint.
This fresh, aromatic drink can also be served as punch.