Method

• 1.
  Place sugar, cherries, cinnamon, ginger and 1/2 cup (125ml) water in a saucepan over medium heat. Cook, stirring constantly, for 4-5 minutes or until sugar dissolves. Bring to the boil, then set aside to cool slightly. Transfer to a blender and whiz until smooth. Strain through a fine sieve into a bowl. Add 1L (4 cups) water and whisk to combine. Transfer to a shallow 1.2L (5-cup-capacity) tray and freeze overnight or until solid.
• 2.
  The next day, using a fork, scrape the frozen cherry mixture to form ice crystals. Divide among bowls. Spoon into glasses with Champagne and serve with flowers.