- 2 1/2 C Orange Juice
- 1 C Fat-Free Half and Half
- 1 C Sugar
- 1 Bottle Champagne
In a blender, combine the orange juice, half and half and sugar until the sugar has dissolved (about 30 seconds). Pour the mixture into a shallow container and freeze until hard, at least 4 hours.
When ready to serve, remove from the freezer and let stand for about 10 minutes to soften slightly. Stir slightly to recombine the orange juice and cream because they will have separated slightly during the freezing process. Scoop several tablespoons (or 1-2 ice cream scoops worth) into a champagne glass and slowly fill the rest of the glass with champagne.