Apricot Bellinis


  • 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


You Can Use 12 Fresh Apricots, Halved, In Place Of The Canned Ones. They're In Season In June.

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