Sour Cherry-Yuzu Bellinis

By sandycon

Ingredients

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

Details

Servings 10
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

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 yuzu juice. Slowly pour in the Champagne. Serve the Bellinis over ice.