Ingredients
- 2 (15-ounce) cans apricot halves, drained
- 2 (11.5-ounce) cans apricot nectar
- 1/2 cup sugar
- Crushed ice
- 1 (750-milliliter) bottle sparkling wine or Champagne, chilled*
- Garnish: fresh mint sprigs
Description
You Can Use 12 Fresh Apricots, Halved, In Place Of The Canned Ones. They're In Season In June.
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