Ingredients
SERVINGS: 1 Serving(s)
- 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
Preparation
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.
