Black Cherry Spritzer Recipes

SPARKLING BLACK CHERRY GRAPE SPRITZER

Sparkling Black Cherry Grape Spritzer image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings, 5 1/2 cups

Number Of Ingredients 6

Ingredients

1 lemon, plus slices, for optional garnish
2 tablespoons sugar
2 tablespoons water
2 1/2 cups black cherry grape juice
2 1/2 cups cherry-flavored seltzer water, from 1 liter bottle
Ice cubes

Steps:

Using a vegetable peeler, peel 6 (3-inch) long strips of lemon zest, taking care to not peel into the white pith. Squeeze 2 tablespoons of juice from the lemon into a small pot. Add the zest strips, sugar and water and bring to a boil over medium heat. Cook, stirring, until the sugar is dissolved. Remove from the heat and cool.
Strain into a serving pitcher and top with the grape juice and seltzer. Serve over ice with slices of lemon, if desired.

BLACK CHERRY SPRITZER

Black Cherry Spritzer image

Spike your black cherry spritzer with... pinot noir? Or just leave it virgin.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 3

Ingredients

1/4 cup pitted black cherries
1 teaspoon agave
8 ounces seltzer

Steps:

Combine black cherries and agave in a glass; crush gently. Add seltzer and stir. Top with ice.

Nutrition Facts : Calories 44 g

SHERRY SPRITZERS

Sherry Spritzers image

Trust us -- this delicious cooler tastes even better when sipped al fresco on a beautiful day.

Provided by Martha Stewart

Categories Cocktail Recipes

Yield Makes 4

Number Of Ingredients 4

Ingredients

4 ounces dry sherry, such as fino or manzanilla
16 ounces lemon-lime soda
4 thin slices lemon
4 thin slices orange

Steps:

Fill 4 glasses with ice. Divide sherry, soda, and lemon and orange slices among glasses and stir to combine.

Nutrition Facts : Calories 142 g

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To make the cherry syrup, combine the water and sugar together in a 4-quart saucepan and bring to a boil over high heat, stirring occasionally.
Place the cherries in a sachet and close the top. If you do not have these ready-made sachets (much like coffee bags), you can use cheesecloth. Or omit the bundling step and simply strain the cherries later.
When the sugar has dissolved, add the cherries and lime juice, reduce the heat to medium-low, and simmer, uncovered, until you have a pale, cherry-infused syrup, about 20 minutes. Set aside to cool.
Remove the cherry sachet or strain the mixture, squeezing the juices from the sachet into the saucepan or pressing on the solids in the strainer with the back of a spoon. Store the syrup in a glass jar at room temperature or in the refrigerator until ready to use.

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