SPARKLING SOUR CHERRY APERITIVO
We call this a Persian Kir Royale-and can think of no better way to start a meal. This recipe yields more syrup than you'll need; use the surplus for fruity nonalcoholic spritzers or drizzle it over ice cream.
Provided by Samin Nosrat
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Purée one 24-oucne jar sour cherries in light syrup (with syrup) in a blender until smooth. Strain into a medium bowl, pressing to extract as much liquid as possible. Bring cherry mixture and 1 cup sugar to a boil in a large saucepan, stirring to dissolve sugar; reduce heat and simmer, occasionally skimming any foam from surface, until reduced to 1 1/2 cups, 20-30 minutes. Let cool. Mix in 2 tablespoons fresh lime juice. Cover; chill until cold, about 2 hours.
- DO AHEAD: Syrup can be made 1 month ahead. Keep chilled.
- Divide 3 tablespoons chilled sour cherry syrup among 6 glasses. Top off syrup with one 750-milliliter bottle of chilled sparkling wine, dividing evenly, and stir to combine. Garnish drinks with lemon verbena or mint sprigs, if desired.
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