Black Cherry Bellini

New Year’s Eve Cocktail? Make the fruit puree ahead of time for this Black Cherry Bellini cocktail so you can serve up them up in super-quick time!

Only a few more days left before we all stop our crazy over-eating and drinking and turn into health freaks.

That’s the plan anyway. More exercise, less stuffing-my-face and all of those other things that will make me feel like i’m doing a good job of this adulting thing.

Do you have any New Year’s resolutions?

Here are mine:

1. Back to regular exercise – 2-3 times a week. I did so well up until about August, and then I pretty much stopped exercising for some reason.
2. No more evening snacking during the week
3. Get up early and get an hour or two of work done before the kids go to school
4. Go to bed earlier!
5. Spend more time with the kids (point 3 should help me to finish work earlier, so I can spend more time with the kids in the evening)

Until that time……..

I’m going to enjoy the chocolate and the cocktails!

Need some more cocktail inspo? How about these:

Gin and Cucumber Basil Smash

Dark & Stormy

Christmas Punch

Pineapple Ginger Mojitos

Rum and Peach Cocktail with Chilli syrup

Say when……

The Black Cherry Bellini Recipe:

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5 from 1 vote

Black Cherry Bellini

By Nicky Corbishley

New Year's Eve Cocktail? Make the fruit Puree ahead of time for this Black Cherry Bellini cocktail so you can serve up them up in super-quick time!

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 6 glasses

Course: Drinks

Cuisine: Italian

Ingredients

• ▢ 390 g (13.75 oz) jar of cherries in Kirsch*
• ▢ 500 ml (2 cups + 2 tbsp) cherry juice
• ▢ 1 bottle prosecco or champagne well chilled

To decorate glasses:

• ▢ 1 lemon
• ▢ 4 tbsp caster or superfine sugar
• ▢ ½ tsp edible gold glitter/luster powder

To serve:

• ▢ black cherries fresh or from a jar

Instructions 

• 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).
  390 g (13.75 oz) jar of cherries in Kirsch*, 500 ml (2 cups + 2 tbsp) cherry juice
• 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/luster on a small plate, and dip the rim of the glasses in this sugar mixture.
  1 lemon, 4 tbsp caster or superfine sugar, 1/2 tsp edible gold glitter/luster powder
• 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.
  1 bottle prosecco or champagne, black cherries

Notes

*I use Opies black cherries in kirsch. If you can't find them, you can use de-stoned tinned/canned black cherries in juice. Use the cherries, half the juice plus 4 tbsp cherry brandy.

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Nutritional Information is per serving.

Nutrition

Calories: 199kcal | Carbohydrates: 31g | Sodium: 16mg | Potassium: 277mg | Fiber: 1g | Sugar: 26g | Vitamin C: 10.7mg | Calcium: 29mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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