Sour Cherry-Yuzu Bellinis

1. 1

   Puree the cherries in a food processor.

2. 2

   Pass the puree through a fine strainer set over a small saucepan, pressing on the solids; you should have 1/2 cup of juice.

3. 3

   Stir in the sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar.

4. 4

   Transfer to a small bowl and refrigerate until chilled, about 15 minutes.

5. 5

   In a large pitcher, combine the sweetened cherry juice with the yuzu juice.

6. 6

   Slowly pour in the Champagne.

7. 7

   Serve the Bellinis over ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.