In a champagne flute, add 1 tbsp apricot-saffron syrup and top with Prosecco. Stir lightly to mix. Garnish with a saffron thread.
In a small saucepan, add water, sugar, apricots, and saffron. Bring to a boil until the sugar is dissolved. Stir in honey, remove from heat, and allow to cool slightly. Carefully add to a blender and blend until smooth. Store in the refrigerator for up to a week.