Frozen Kir Royale
- 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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