Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Finalist, Starters and BeveragesI 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.

Karen Coyne, Hagerstown, Maryland
Recipe by Cooking Light March 2010

Gallery

Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

111 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 13g; fiber 0.4g; cholesterol 0mg; iron 0.1mg; sodium 1mg; calcium 4mg.
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