1mlbottle sparkling wine or 1 bottle champagnechilled, 750, 750 ml
Instructions
In a medium saucepan, stir together water, sugar, ginger, and apricots. Bring mixture to a boil, then reduce heat and let mixture simmer until sugar is completely dissolves. Remove from heat, cover and let steep for 15 minutes.
Strain ginger and apricots from syrup mixture and let cool completely.
Assemble the bellinis by adding the sparkling wine to a champagne flute, filling halfway, top off with the ginger-apricot simple syrup.
NOTE: Store any remaining simple syrup in the fridge. It will keep for about a week.