Frozen Kir Royale


  • 1 half bottle (12.7 ounces) champagne, chilled
  • 2 jiggers (3 ounces) 1 half botstle (12.7 ounces) champagne, chilled

1. Pour 1 1/4 cups of champagne into an ice tray and freeze into cubes. Pour crème de cassis into a metal bowl and freeze it until it is very thick. (The crème de cassis will not freeze solid.) The liquids may be prepared up to this point 8 hours in advance. 2. In a blender, blend frozen champag...

View full recipe at SpringPad


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