Total Time
Prep 15 mins
Cook 0 mins

You can replace the canned apricots with 12 fresh apricots. Apricots are in season in June. Can substitute the sparkling wine/Champagne for 2 (12-ounce) cans ginger ale or lemon-lime soda. From Southern Living, April 2005 on

Ingredients Nutrition

  • 2 (850.48 g) can apricot halves, drained (don't mix the 2 cans together)
  • 2 (652.03 g) can apricot nectar (don't mix the 2 cans together)
  • 118.29 ml sugar, divided
  • crushed ice
  • 750 ml bottle sparkling wine or 750 ml bottle champagne, chilled
  • fresh mint sprig (optional, for garnish)


  1. Process half each of apricot halves, apricot nectar, and sugar in a blender until smooth, stopping to scrape down sides. Repeat with remaining apricot halves, nectar, and sugar.
  2. Serve over crushed ice with sparkling wine/Champagne or ginger ale/lemon-lime soda. Garnish, if desired. * Note: You can stir together the the apricot mixture and the sparking wine/Champagne/soda in a picture. Be sure and do this just before serving.
Most Helpful

5 5

Very nice and refreshing! I made this with ginger ale so my boys could enjoy it with me and used fresh apricots. I also could not find apricot nectar anywhere so I substituted mango nectar and it worked perfectly. Thanks for a lovely and refreshing summer recipe KimmieCat! Made and enjoyed for team Mischief Makers - ZWT #7 :D

4 5

Yum! Very smooth and frothy over ice and the bubbles of the champagne really give it a lightness. I couldn't get apricots, so for the actual fruit I used peaches, but used the apricot nectar. I did try one glass with the ice blended into it and it was a very yummy sparkling slush! Thanks for posting! Made for ZWT 7.