Let Them Eat Candy: Part 3

RECIPE: Frozen Kir Royale

I grew up thinking that the Kir Royale was the height of sophistication.  Crème de Cassis, a black currant liqueur, topped with champagne.  How very elegant!  My version is, I like to think, younger and edgier: small scoops of black currant sorbet dropped into a champagne flute, doused in black currant vodka, and crowned with pink champagne.  A little bit ironic, maybe, to toast the republic with a cocktail named for royalty, but when the sorbet starts to melt into that pink champagne (and when the vodka makes its way to your head) I doubt you’ll be waxing political.

Watch the Frozen Kir Royale video on DailyCandy!

Frozen Kir Royale
serves 4


  • 4 small scoops cassis (black currant) sorbet

  • 6 tablespoons currant vodka (recommended: Absolut Kurant), ice cold

  • 1 bottle rosé (pink) champagne, cold


In each of four champagne flutes, drop 1 ball cassis sorbet.  Top with 1 to 1½ tablespoon vodka per flute.  Top with champagne.  Drink up.

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Categories: 15 Minutes, Cocktails, Drinks, Easy, Eat, Recipes, Vegetarian

3 Responses to Let Them Eat Candy: Part 3

  1. Caroline says:

    I found you through your most refreshing and delicious video recipe for your spin on Kir Royale. I can’t wait to try it. Your blog is wonderful and the layout is beautiful, I shall look forward to reading more to feed and develop my secret inner french girl!

  2. Kerry says:

    Hi Caroline! Thanks for saying so! Please come back often! We all need to nurture the inner French girl–a must.

  3. Rebecca says:

    Leaves a pretty messy glass behind, but yum!! In my excitement I also tried one with pomegranate rose sorbet and St. Germaine, and, wow!