Cherry Sherry Cobbler

Recipe from the Beagle

Adapted by Melissa Clark

Published June 12, 2012

  • Andrew Scrivani for The New York Times
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Rating
5(33)
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—Melissa Clark

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Ingredients

Yield:1 serving

  • 1 cup superfine sugar

  • 1 lemon wedge (⅙ of a medium sized lemon)

  • 4 pitted cherries (or raspberries or blueberries)

  • 3 ounces dry amontillado sherry

  • Orange slice, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

210 grams carbs; 904 calories; 1 gram fiber; 10 milligrams sodium; 1 gram protein; 199 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make simple syrup by combining the superfine sugar with 1 cup water in a jar; shake until sugar is dissolved. (This will keep in the refrigerator for weeks.)

  2. Step 2

    In a highball glass, muddle lemon and 3 cherries with ¾ of an ounce of simple syrup. Add sherry, stir to combine and fill glass with crushed ice. Garnish with another cherry and an orange slice. Serve with a straw.

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Ratings

5 out of 5
33 user ratings
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Comments

maddie

Looks better than it tastes! Not to say that this is a bad drink, it’s just very pretty. Used 2 rainier and 2 very red cherries and had to add more lemon, no simple syrup. Even my dry sherry was still pretty sweet. Would be really nice with an herbal note like lemon thyme or rosemary

maddie

Looks better than it tastes! Not to say that this is a bad drink, it’s just very pretty. Used 2 rainier and 2 very red cherries and had to add more lemon, no simple syrup. Even my dry sherry was still pretty sweet. Would be really nice with an herbal note like lemon thyme or rosemary

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Credits

Adapted from the Beagle

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