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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Apricot Bellinis Recipe

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This recipe for Apricot Bellinis is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (15 oz.) cans apricot halves, drained
2 (11.5 oz) cans apricot nectar
1/2 cup sugar
Crushed ice
1 (750-milliliter) bottle sparkling wine or Champagne, chilled
Garnish: fresh mint sprigs
Directions:
Directions:
Process half each of first 3 ingredients in a blender until smooth, stopping to scrape down sides. Repeat with remaining apricot halves, nectar, and sugar. Serve over crushed ice with sparkling wine. Garnish, if desired.

Note: You can stir together the apricot mixture and the sparkling wine in a pitcher. Be sure and do this just before serving.
Number Of Servings:
Number Of Servings:
8 (1 cup) servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
2 (12 oz.) cans ginger ale or lemon-lime soda may be substituted for sparkling wine or Champagne.

You can use 12 fresh apricots, halved, in place of the canned ones. They're in season in June.

 

 

 

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