- 5 clementines, peeled and roughly chopped
- 2 tablespoons apricot brandy
- 2 tablespoons sugar
- 1 bottle Champagne or sparkling white wine
- Clementine peel, for garnish
In a bowl, place clementines with brandy and sugar. Marinate for 30 minutes to 1 hour. Place a few pieces marinated clementines in each champagne flute. Fill glass with champagne and garnish with clementine peel.