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Ingredients
- 2 1/2 cups orange juice
- Zest of 1 orange
- 1 cup of half and half cream
- 1 cup of superfine sugar
Preparation
Step 1
put all ingredients in the blender. Whip up and pour into a shallow dish to freeze for at least 4 hours. Using an ice cream scoop, scoop one ball into each champagne flute and add champagne slowly, making bubbles to top of glass.