Blackcurrant Kir Royale Slush

Steps

1. Blend 150 g blackcurrants250 ml blackcurrants1 cup + 1 tbsp blackcurrants225 g blackcurrants380 ml blackcurrants1⅔ cups blackcurrants, 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar and 120 ml water120 ml water½ cup water180 ml water180 ml water¾ cup water until completely smooth.
2. Press the purée through a fine sieve with the back of a spoon. Throw away the skins and seeds.
3. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
4. Pour 120 ml prosecco120 ml prosecco½ cup prosecco180 ml prosecco180 ml prosecco¾ cup prosecco into a wide bowl and whisk for 2–3 minutes, until it stops fizzing, so it cannot foam over in the machine.
5. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 45 ml crème de cassis3 tbsp crème de cassis3 tbsp crème de cassis70 ml crème de cassis70 ml crème de cassis¼ cup crème de cassis and 120 ml prosecco120 ml prosecco½ cup prosecco180 ml prosecco180 ml prosecco¾ cup prosecco, then lock it into the machine and run Frozen Drink.

To serve: Serve in chilled coupe glasses with a few fresh blackcurrants on top.