These bright and beautiful cocktails lend an air of festivity to any occasion. If store-bought beet juice isn’t available, purée canned beets in a blender until smooth then strain through a fine-mesh strainer.
In a small saucepan, combine sage, honey and 1/2 cup water and bring to a simmer over medium heat. Cook, stirring frequently, until honey is completely dissolved. Let cool to room temperature. Strain syrup through a fine-mesh strainer refrigerate until cold before using. Makes about 1/2 cup syrup. Syrup can be made in advance and refrigerated in an airtight container for up to 1 week.
Pour 1 tablespoon syrup into each of 2 sparkling wine glasses or other small glasses. Divide beet juice and sparkling wine between the glasses and serve.
Per Serving:130 calories (0 from fat), 120mg sodium, 23g carbohydrates, 1g protein.
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