Here our inspiration comes from Canada (Quebec to be precise). You'll remember from the last time you sucked on an ice lolly, the sweet, tasty stuff that melts first... before you know it you're left with a lump of insipid ice. We use the same principle; freeze the juice and then allow it to thaw, drawing off the first 35% or so and discarding the rest. The result is a naturally concentrated juice that packs all the flavour of the original in a much smaller volume. We ferment this slowly and when we have a balance of sweetness and acidity that we are happy with, then chill the ferment to stop it. A few months of maturation and our Cidre de Glace is ready.