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Cherry, creme de cassis and sticky marshmallow

By Abigail Donnelly
4
Easy

Ingredients

  • 200 g frozen cherries
  • ½ cup cranberry juice
  • 2 T crème de cassis
  • 1 T rose syrup
  • 16 white marshmallows

Method

Heat the cherries and cranberry juice together. Stir vigorously, making sure some cherries remain whole. Add the liqueur and rose syrup.
Pop the marshmallows into the microwave for a few seconds until soft and sticky (you can also do this over a double boiler). Spoon the marshmallow into the sauce and stir.
TASTE’s take:
Fat free:  A delicious, sweet sauce with the added goodness of fruit.