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Sour Cherry Bellini

Sour Cherry Bellini Recipe


  • 1/2 pound pitted fresh or frozen sour cherries (2 cups)
  • 1/4 cup sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons each of fresh tangerine juice
  • One 750-milliliter bottle plus 2 cups chilled brut Champagne
  • Ice

Sour Cherry Bellini



Puree the cherries in a food processor. Pass the puree through a fine strainer set over a small saucepan, pressing on the solids; you should have 1/2 cup of juice. Stir in the sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Transfer to a small bowl and refrigerate until chilled, about 15 minutes.

In a large pitcher, combine the sweetened cherry juice with the lime and tangerine juice. Slowly pour in the Champagne. Serve the Bellinis over ice.

The sweetened cherry, line and tangerine juice can be refrigerated for up to 2 days.

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