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Frozen Kir Royale
serves 4

INGREDIENTS



  • 4 small scoops cassis (black currant) sorbet

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

  • 1 bottle rosé (pink) champagne, cold


PROCEDURE


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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