Sparkling Cherry Cocktail

Prep Time
Cook Time
Ready In

"Part of a Christmas menu from one of our national supermarkets. Though I am not a fan of cherries I thought others may like. I have put this recipe into the Christmas catergory which would apply more to countries that have their summer at this time of year."

Original recipe yields 12 servings


  • Serving Size: 1 (38.3 g)
  • Calories 45
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 0.5 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 0.3 g
  • Sugars - 11 g
  • Protein - 0 g
  • Calcium - 0.5 mg
  • Iron - 0.1 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0 mg

Step 1

Place cherries, sugar and water in a small saucepan and simmer on low heat for 8 to 10 minutes or until cherries are soft and liquid is syrupy and allow to cool.

Step 2

Transfer to a blender and blend until smooth and then strain through a fine sieve, discard solids, and refrigerate syrup until ready to use.

Step 3

To serve, place 1 tablespoon of syrup in each champagne flute and top with champagne.

Tips & Variations

No special items needed.



I made this using frozen cherries, and made this exactly as written. It does tend to make the champagne a little cloudy and reduces the fizz, it is more like a champagne cocktail, and does taste very nice. As suggested in the intro, this would be great during Christmas or really nice on a hot day. I have some syrup left in the fridge and it has gotten a little thick, but I am going to make this again with the leftovers. This does give a lovely taste to the champagne and those that drank it did enjoy it.

review by:
(5 Jun 2018)