my cherry amour! sparkling cherry crush

sparkling cherry crush
To support the great British Cherry and Foodlovers Britain's Cherry Aid Campaign, I decided to make a refreshing summery drink, which was very pretty too. A lovely vibrant pink colour - it is very simple to make, although you will need to prepare well in advance since the cherry syrup needs to cool down before using.

If you were to add a splash of almond syrup and some fresh lemon juice, you have a cherry bakewell tart . . . in a glass!

Serves 6
Skill level: Easy

350g cherries, pitted
175g caster sugar
200ml water
1 tbsp x fresh ginger, coarsely chopped
1 x bottle sparkling rosé, white or red wine, chilled

  1. Process cherries in a food processor until coarsely chopped. Strain and reserve the juice.
  2. Combine the juice with the sugar, ginger and water in a saucepan over medium heat and stir until sugar is dissolved. Simmer for about 10 minutes or until the liquid has reduced by half. Strain to remove any bits of ginger. Set aside to cool.
  3. To serve, divide the cherry syrup in the bottom of 6 tall champagne glasses. Top up the syrup with either sparkling rosé or white wine and serve immediately.

  • Add a teaspoon of lemon juice and some almond syrup and you have a cherry bakewell tart in a glass.
  • Use the cherry syrup with a mixture of bitter lemon and vodka,
  • Use as a topping for vanilla or chocolate icecream.

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