Apricot Saffron Mimosa

By / Photography By Aaron Snow | February 23, 2017


In a champagne flute, add 1 tbsp apricot-saffron syrup and top with Prosecco. Stir lightly to mix. Garnish with a saffron thread.

Apricot-Saffron Syrup

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.


  • 1 tablespoon apricot-saffron syrup (recipe below)
  • 4 ounces Prosecco, chilled
  • saffron thread for garnish
Apricot-Saffron Syrup
  • 1 cup apricots, quartered
  • 1 cup of water
  • 1/2 cup sugar
  • 1 tablespoon honey
  • 3 to 4 saffron threads
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