Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
8 servings

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Chicagokiter76's Review

January 14, 2012
Very tasty indeed! Nice and light with a nice mix of flavors. Cold Champagne makes it extra good.

Holley's Review

March 15, 2010

mamarazzo's Review

February 17, 2010
These are DELICIOUS! Light, crisp, refreshing...the perfect beverage for any occasion. My friends served them for my baby shower and everyone loved them. I would definitely make them again.