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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.