Desserts & Baking

Cherry, creme de cassis and sticky marshmallow

By Abigail Donnelly
4
Easy
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Ingredients

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

Method

Ingredients

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.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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