1. Add all the ingredients to a blender with six cubes of ice
2. Blend until smooth
3. Pour into a cocktail glass
4. Garnish with purple orchid (edible), stand back and look at a thing of beauty, sip and enjoy
5. How to make homemade apple sherbet:
In an airtight container add 300g castor sugar and the peel of two large granny smith apples.
Seal the container tightly and shake to fully mix together. Leave to infuse for two hours to create an oleo.
While you wait: Juice three apples (use the two you’ve already peeled and one other with the skin still on).
After the oleo has rested for two hours, add the entire contents (sugar and peels) to a saucepan with 300g of the fresh apple juice, on a medium heat.
Stir until sugar is dissolved. Bring to simmer until bubbles begin to form (do not let it reach a full boil).
Just before it boils, remove from heat and let it rest for 20 minutes.
Strain and let it cool before use.