Chowhound: The recipe I have used calls for 12 ounces of previously frozen cherries thawed with juices reserved. There should be about 10 tablespoons juice, then add enough water to the juices to equal 1 1/2 cups total. Add 1/2 cup sugar, the cherries, and bring to a boil, simmer for 1 min.
Remove from heat.
Remove the cherries with a skimmer or slotted spoon, and I put the cherries in a heatproof glass bowl or you could put them in a 1 quart jar. Add 1/2 cup brandy or cognac, cover and set aside.
Bring the cherry syup to a boil in a large pan, then continue boiling until it has reduced to 1 cup. Pour the syrup over the cherry/brandy mixture, stir or swirl a bit and after it has cooled refrigerate. The cherries are supposed to keep covered for up to 3 months as is but I have never had them last that long.
 Frosé granita.  Frosé with ice cream (both photos courtesy Kim Crawford). Call it a cocktail or call it dessert: We have long enjoyed a frozen rosé cocktail by scooping some sherbet in a glass and topping it off with sparkling wine or still or sparkling rosé. A couple of years ago, some…
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Whether you like a little or a lot of heat, check out this exciting new cookbook from Melissa’s. Photo courtesy Melissas.com. Yesterday we reviewed the Zoku Slush & Shake Maker, noting that the benefit of using it over making a blender is that there’s no ice to dilute your drink. Another way to avoid…
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