approx. 12 pieces

  • 1 lemon
  • 500 ml naturally cloudy apple juice
  • 1 bunch of fresh mint
  • 1 JAZZ™ apple


  1. Squeeze the lemon, then bring the lemon juice and 250 ml apple juice to the boil.
  2. Add the mint and leave to infuse for 8 minutes, then strain and add the remaining apple juice and leave to cool completely.
  3. Slice the apple finely, place in the moulds of the ice-cream moulds and pour in the apple-mint juice. Freeze for at least 8 hours.