Frozen Kir Royale

• 1 half bottle (12.7 ounces) champagne, chilled
• 2 jiggers (3 ounces) creme de cassis, or to taste

1. Pour 1 1/4 cups of champagne into an ice tray and freeze into cubes.
2. Pour creme de cassis into a metal bowl and freeze it until it is very thick.
3. (The creme de cassis will not freeze solid.)
4. The liquids may be prepared up to this point 8 hours in advance.
5. In a blender, blend frozen champagne and 1 cup cracked ice with the creme de cassis, scraping down the sides occasionally, and the remaining champagne until the mixture is smooth but still frozen.
6. Divide mixture between 2 stemmed glasses.

champagne, jiggers

Taken from www.epicurious.com/recipes/food/views/frozen-kir-royale-200713 (may not work)