Kir float

Kir float


1 person made this

About this recipe: Festive Champagne cocktail gets those tastebuds tingling with this blackcurrant ice. It's a lovely Christmas party drink.

spacey Suffolk, England, UK

Serves: 6 

  • 500g blackcurrants, fresh or frozen and defrosted
  • 150g golden caster sugar
  • 150ml water
  • I bottle Champagne

Prep:15min  ›  Cook:5min  ›  Extra time:10hr chilling  ›  Ready in:10hr20min 

  1. Place blackcurrants in a pan with caster sugar and water. Bring to the boil and keep over low heat for 5 minutes. Press mixture through a sieve. Leave to cool and chill for 2 hours.
  2. Transfer mixture to a shallow container. Cover and freeze until half frozen around edges, about an hour. Whizz to a thick slush and continue freezing. Repeat whizzing process 3 or 4 times at 35-45 minute intervals until smooth; cover and freeze until set.
  3. To serve, chill Champagne. Remove ice from freezer 10/20 minutes before serving depending how hard, and place at bottom of each glass. Top with Champagne.

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