Very tasty indeed! Nice and light with a nice mix of flavors. Cold Champagne makes it extra good.
Apricot-Ginger Bellinis
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Finalist, Starters and Beverages
I created this recipe for my sister-in-law's baby shower (we used ginger ale instead of prosecco for the mom-to-be). For a pretty touch, dip the edges of the Champagne flutes in a mixture of sugar and grated lime rind. —Karen Coyne, Hagerstown, Md.
Yield: 8 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 111
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 13g
- Fiber: 0.4g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1mg
- Calcium: 4mg
Ingredients
- Sugar syrup:
- 3/4 cup water
- 3/4 cup sugar
- 1 (2-inch) piece peeled fresh ginger, halved
- Remaining ingredients:
- 1 teaspoon grated lime rind
- 1 teaspoon fresh lime juice
- 1 (15-ounce) can apricot halves in light syrup, drained
- 1 (750-milliliter) bottle prosecco or other sparkling white wine
Preparation
- 1. To prepare sugar syrup, combine water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves. Add ginger. Remove from heat; cool. Chill 4 hours.
- 2. Strain sugar syrup through a colander into a bowl; discard ginger. Place 1/3 cup sugar syrup in a blender; reserve remaining syrup for another use. Add rind, juice, and apricots to blender; process until smooth. Spoon 2 tablespoons apricot puree into each of 8 glasses. Top each with 1/3 cup prosecco; stir gently.
Apricot-Ginger Bellinis Recipe at a Glance
- COURSE: Beverages, Beverages, Alcoholic
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Italian
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Blender
- PUBLICATION: Cooking Light
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