- 1 Cup orange juice
- 2 Cups Champagne (brut, extra dry, or prosecco)*
- 3/4 Cups orange sherbet
- Orange zest
Pour orange juice into about 8 compartments of a standard ice cube tray; freeze. Add frozen juice cubes, Champagne, and sherbet to blender. Allow Champagne bubbles to settle. Select “Ice Crush” and blend. Pour into chilled Champagne flutes and garnish with orange zest. Makes 2 servings.