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:
- 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.
- No more evening snacking during the week
- Get up early and get an hour or two of work done before the kids go to school
- Go to bed earlier!
- 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:
The Black Cherry Bellini Recipe:
- 390 g Jar of cherries in Kirsch*
- 500 ml cherry Juice
- 1 bottle prosecco or champagne well chilled
- 1 lemon
- 4 tbsp caster or superfine sugar
- 1/2 tsp edible gold glitter/lustre powder
- Black cherries fresh or from a jar
- 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.
*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