Ingredients
- 300 grams cherries (fresh or frozen pitted)
- 1/2 cup caster sugar
- 1/4 cup water
- Champagne (750 ml, recommend Cattier Non Vintage)
How to Make
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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.
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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.
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Step 3: To serve, place 1 tablespoon of syrup in each champagne flute and top with champagne.
We hope you enjoy this recipe!
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