15 ounce apricot halves in syrup light drained canned
2 inch ginger fresh peeled halved
1 teaspoon juice of lime fresh
1 teaspoon lime rind grated
0.8 cup sugar
0.8 cup water
750 milliliter prosecco
Equipment
bowl
sauce pan
blender
colander
Directions
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.
