- 320 gm cherries, pitted
- 165 gm sugar (¾ cup)
- 1 tbsp coarsely chopped ginger
- 1 bottle sparkling rosé or white wine
- 1Process 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.
- 2Divide cherry syrup in the bottom of 6 Champagne flutes, top with sparkling rosé or white wine and serve immediately.