Ginger Apple Sparkler
2 cups water
4 inch knob of ginger, peeled and thinly sliced
1/2 cup sugar
1 bottle Martinelli’s Sparkling Cider
Combine the water and ginger in a heavy small saucepan. Bring to a boil. Remove from heat, cover and steep 30 minutes. Add the sugar and bring to a boil again, stirring until the sugar dissolves. Strain. Cool then refrigerate until well-chilled.
Fill Champagne flutes half-way with the ginger syrup. Top off the flutes with Sparkling Cider. Makes about 8.