Ingredients
3 tablespoons sugar
2 wedges lemon
1 pound red cherries, pitted
1 bottle Moscato d’Asti, chilled
Preparation
Pour the sugar into a shallow dish. Run a lemon wedge around rim of a champagne flute. Invert the flute, and dip into the sugar, coating entire rim. Set flute aside, and repeat with five more flutes.
Place the cherries in a medium bowl. Using the back of a wooden spoon, slightly crush the cherries. Divide cherries evenly among flutes, and fill with Moscato. Serve.
