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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, about 2 minutes. 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.