EASY TART CHERRY FROSÉ
1/2 cup Montmorency tart cherry juice (unsweetened)/ 1/2 cup organic cane sugar/ 2 cups frozen Montmorency tart cherries/ 2 cups chilled rose wine (pick one that’s bold, so the flavor can stand up to the ice)/ Pinch of salt/ Ice cubes
- Bring cherry juice and sugar to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Remove from hit and pour into glass, refrigerate, to let cool. This can be done up to a week ahead of time;
- Just before serving, add 1/2 of your cherry simple syrup, frozen cherries, wine, and salt to blender. Puree until smooth. Add 1 cup crushed ice and purée until smooth. Assess consistency, adding 1 cup of ice and blending until smooth, until desired thickness is achieved. I like mine to be slushy rather than milkshake like；
- Assess sweetness. If you’d like it to be sweeter, add more cherry simple syrup and blend；
- Divide among glasses and serve immediately.
Montmorency tart or sour cherries (Prunus cerasus) are American fruit, grown on family farms in seven U.S. states: Michigan, Utah, Wisconsin, Washington, Oregon, Pennsylvania and New York.
U.S. Montmorency tart cherries contain powerful antioxidants called anthocyanins – which provide their distinctive red color. Scientific studies suggest that these disease-fighting pigments possess antioxidant, anti-inflammatory, anti-aging and anti-carcinogenic properties. Research found that U.S. Montmorency tart cherries contain the highest concentrations of anthocyanin’s 1 and 2 which help block enzymes associated with inflammation. A number of studies have specially linked U.S. Montmorency tart cherry consumption to decrease inflammation-related conditions.
The distinctive taste and deep red color of Montmorency tart cherries are due to the concentration of anthyocyanins, a type of polyphenol in the flavonoids family. Nearly all of the health research on cherries has been conducted on the U.S. grown Montmorency variety vs. any other type of cherry. Studies on these homegrown superfruits have included research on arthritis and gout, exercise recovery, sleep, heart health and gut health.