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 Cooking Light

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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. 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. 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.
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