“You can replace the canned apricots with 12 fresh apricots. Apricots are in season in June. Can substitute the sparkling wine/Champagne for 2 (12-ounce) cans ginger ale or lemon-lime soda. From Southern Living, April 2005 on myrecipes.com”
READY IN:
15mins
SERVES:
8
YIELD:
8 cups
UNITS:
Metric

Ingredients Nutrition

  • 2 (850.48 g) can apricot halves, drained (don't mix the 2 cans together)
  • 2 (652.03 g) can apricot nectar (don't mix the 2 cans together)
  • 118.29 ml sugar, divided
  • crushed ice
  • 750 ml bottle sparkling wine or 750 ml bottle champagne, chilled
  • fresh mint sprig (optional, for garnish)

Directions

  1. Process half each of apricot halves, apricot nectar, and sugar in a blender until smooth, stopping to scrape down sides. Repeat with remaining apricot halves, nectar, and sugar.
  2. Serve over crushed ice with sparkling wine/Champagne or ginger ale/lemon-lime soda. Garnish, if desired. * Note: You can stir together the the apricot mixture and the sparking wine/Champagne/soda in a picture. Be sure and do this just before serving.

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