Apricot-Ginger Bellinis
- 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
- 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.
- 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.
sugar syrup, water, sugar, fresh ginger, remaining ingredients, lime rind, lime juice, apricot
Taken from www.myrecipes.com/recipe/apricot-ginger-bellinis (may not work)