Perenspoom

Peel the pears and cut into pieces. Squeeze out the lemon.

Cook the pears with the lemon juice, apple juice and possibly the vodka and the fresh mint leaves for 15 minutes on low heat.

Allow to cool completely. Puree the mixture in the blender or food processor, scoop it in a deep freezer and put it in the freezer for 2 hours.

Puree the semi-frozen pear sorbet after 2 hours with a hand blender to prevent coarse ice crystals.

Let the perensorbet soften slightly in 5-10 minutes. Spoon a ball of pear sorbet in each glass and pour champagne on it. Garnish with the coin.