Rinse the apples. Quarter 2/4 of the apples, cut out the core and cut the quarters into small wedges, peel the skin of the rest of the apples thinly in a spiral, quarter the apples, stone them and cut them into small cubes.
Rinse the lemon balm and pluck the leaves from the stems. Pour lemon balm, apple slices, pieces and spiral with Calvados and let it infuse for 30 min.
Before serving, top with chilled cider and sparkling wine.
Tip: Always use organic lemons for cooking, if possible!
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