Spoon 1-2 tbsp of purée into a chilled flute glass. Top up with the prosecco, stirring as you pour.
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Ingredients
- apricots 4 ripe, pitted
- vanilla extract a dash
- prosecco chilled
Method
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Step 1
Roughly chop the apricots and blitz in a food processor until you have a smooth purée. Stir in the vanilla extract. (This will make more than you need but will keep in the fridge for a few days.)
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Step 2
Spoon 1-2 tbsp of purée into a chilled flute glass. Top up with the prosecco, stirring as you pour.
