Mix the powdered sugar with the juice of the lime and the syrup. Then pour the champagne on top. I use piccolos, but of course you can also open a large bottle of sparkling wine. The mixing ratio of syrup, sugar and sparkling wine depends very much on the sweetness of the syrup. With the piccolos it is easier to find the right mix ratio. It should be sweet, but not too sweet, but still taste intensely like elderflower.
Fill the granite mass into a flat mold in which the liquid is approx. 1 cm high. I use a large springform pan for this, but you can also use a roaster. The main thing is that the part fits into the TK cabinet.
Place in the freezer cabinet and after 30-60 minutes scrape the mixture from the bottom with a spatula and stir. Repeat the process once an hour for three to four hours until you have granular ice. Then you can transfer the mass into a more practical container (e.g. a small can). Then nothing changes in the consistency of the grained ice.
You can put the granite in champagne glasses and then fill the glasses with ice-cold champagne, or you can serve it with fruit.
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