My F&W
quick save (...)
Sour Cherry-Yuzu Bellinis
© Lucy Schaeffer

Sour Cherry-Yuzu Bellinis

  • ACTIVE: 20 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 10 drinks
  • STAFF-FAVORITE

Jean-Georges Vongerichten served this effervescent sour-cherry cocktail for his guests at the pig roast. He added yuzu juice (from the bumpy-skinned Japanese citrus fruit) for a citrus kick; a mix of tangerine and lime juices nearly matches yuzu's flavor.

  1. 1/2 pound pitted fresh or frozen sour cherries (2 cups)
  2. 1/2 cup sugar
  3. 4 tablespoons fresh yuzu juice or 2 tablespoons each of fresh tangerine and lime juices
  4. One 750-milliliter bottle plus 2 cups chilled brut Champagne
  5. Ice
  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.
  2. In a large pitcher, combine the sweetened cherry juice with the yuzu juice. Slowly pour in the Champagne. Serve the Bellinis over ice.
Make Ahead The sweetened cherry–and–yuzu juice can be refrigerated for up to 2 days.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.