320 gmcherries, pitted165 gm (¾ cup)sugar1 tbspcoarsely chopped ginger1bottle sparkling rosé or white wine
Process cherries in a food processor until coarsely chopped, strain to make one cup of juice, then combine with sugar, ginger and ½ cup of water in a saucepan over medium heat and stir until sugar is dissolved. Simmer for 10 minutes or until reduced by half, then cool completely. Makes 1/3 cup.
Divide cherry syrup in the bottom of 6 Champagne flutes, top with sparkling rosé or white wine and serve immediately.