- 1 pineapple (peeled and chopped)
- 1 baby pineapple (cut into 8 wedges)
- 16 tablespoons Aperol
- 1 bottle sparkling wine
- fresh mint (to decorate)
- Purée the chopped pineapple in a food processor. Freeze for 30 mins. Cut a slit in each baby pineapple wedge and use to decorate the rims of 8 wine glasses.
- Spoon the pineapple purée into the glasses and add 2 tbsp Aperol to each. Top with wine and garnish with mint.