Black Cherry Bellini Recipes

CHERRY BELLINIS

Steps:

• In an airtight jar, add the cherries and Everclear®. Close with lid and keep in a cool, dark place for 5-6 days to steep.
• After 5-6 days, drain the liquid into a saucepan over a fine strainer. Discard solids.
• Place the pan on the stove over medium low heat. Stir in the water and sugar until well-combined. Bring the mixture to a light boil. Lower the heat slightly and continue simmering for about 10 minutes. Remove from the heat and let cool. Store in the refrigerator.
• In two champagne flutes, divide the cherry juice and the liqueur evenly amongst each glass. Top with chilled prosecco. Stir gently. Serve.

BLACK CHERRY BELLINI

Steps:

• Place the juice from the cherries in kirsch(just the liquid), plus the cherry juice into a small saucepan. Bring to the boil, then simmer until reduced by approx one third (takes around 20 minutes).
• Leave to cool, then add the cherries back in and blend using a hand blender. At this point you can cover and refrigerate for 1-2 days until ready to use.
• To decorate the glasses, slice a lemon in half and run the lemon around the rim of the glasses. Mix together the sugar and gold glitter/lustre on a small plate, and dip the rim of the glasses in this sugar mixture.
• When you're ready to serve, fill around 1/3 of each glass with the black cherry puree. Top up with prosecco or champagne. Thread 2-3 cherries through a skewer and place in each glass to decorate before serving.

OLD-FASHIONED BLACK CHERRY COBBLER

Steps:

• Preheat oven to 425 degrees F.
• In mixing bowl, combine cherries, flour and sugar; toss to coat evenly.
• Place in 8" square pan and bake for 25-30 minutes until bubbly.
• Meanwhile, sift flour into bowl; add baking powder, soda, and salt; and cut in chilled butter with pastry blender or 2 knives. When pea-sized texture, add buttermilk -all at once- stir just to blend.
• DO NOT OVERMIX; dough will be tough.
• When cherries are finished baking, remove from oven, drop dough by large spoonsful over cherries, and sprinkle lightly with granulated sugar.
• Return to oven for 25-30 minutes or until topping is done and golden brown.
• Serve hot or cool with whipped cream.

KIRSTIN'S FAVORITE BLACK CHERRY MARTINI

Steps:

• Spread sugar over a small plate. Pour lemon juice onto another small plate. Dip the rim of a martini glass in the lemon juice, then into the sugar to coat.
• Fill cocktail shaker with ice. Add vodka, black cherry juice, grapefruit juice, and agave nectar. Cover shaker with lid and shake vigorously until chilled, about 10 seconds. Strain drink into prepared martini glass and garnish with maraschino cherry.

CHERRY BELLINIS

Steps:

• Put the sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Boil until the sugar dissolves, about 5 minutes. Transfer to a bowl or measuring cup and cool in the refrigerator.
• Combine the cherry juice and half of the cooled simple syrup in a large pitcher. Add the cava and stir to combine. Taste and add more simple syrup if desired. Serve in chilled wine flutes.

BELLINI

Steps:

• In a blender, puree can of peaches with juice. Pour 1 part pureed peaches into each Champagne flute, and then add 2 parts Champagne to each flute.

BLACK CHERRY FILLING

Steps:

• Whisk reserved juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let syrup cool slightly. Combine syrup and cherries in a medium bowl. Refrigerate until ready to use, up to 2 days.