Apricot Bellinis

You can use 12 fresh apricots, halved, in place of the canned ones. They're in season in June.

Yield: Makes 8 servings (serving size: 1 cup)
Recipe from Southern Living

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  • 2 (15-ounce) cans apricot halves, drained
  • 2 (11.5-ounce) cans apricot nectar
  • 1/2 cup sugar
  • Crushed ice
  • 1 (750-milliliter) bottle sparkling wine or Champagne, chilled*
  • Garnish: fresh mint sprigs


  1. Process half each of first 3 ingredients in a blender until smooth, stopping to scrape down sides. Repeat with remaining apricot halves, nectar, and sugar. Serve over crushed ice with sparkling wine. Garnish, if desired.
  2. *2 (12-ounce) cans ginger ale or lemon-lime soda may be substituted.
  3. Note: You can stir together the apricot mixture and the sparkling wine in a pitcher. Be sure and do this just before serving.
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