Makes 12 drinks
1 cup caster sugar
200g pitted cherries, lightly crushed
1 bottle champagne, chilled
1 bottle lemonade, chilled
ice-cream and extra fresh cherries, to serve
Place sugar, ½ cup water and pitted cherries in a small saucepan over low heat. Stir until sugar dissolves.
Increase heat to high. Bring to the boil and cook for 5 minutes or until the syrup thickens.
Remove from heat; set aside until mixture cools completely. Strain through a fine sieve.
Discard, or keep cherries for another use.
To make bellinis, place a tablespoon of the syrup in the bottom of champagne glasses; top with champagne.
To make non-alcoholic spiders, place a tablespoon of the syrup in the bottom of a tall glass. Add lemonade to ¾ fill the glass. Top lemonade with a scoop of ice-cream and a fresh cherry.