Apricot Nectar
This homemade apricot nectar is naturally sweet, rich, and velvety—just like the fruit itself. Simple to make and beautifully thick, it’s perfect served cold as a refreshing drink. No wonder it’s often called the “nectar of the gods.”
I love to pair this homemade apricot nectar with dishes that echo the same sun-kissed freshness. It complements a summer brunch beautifully—think Easy Homemade Smoked Salmon with fresh herbs, creamy labneh, or Savory Veggie Waffles for something more hearty. If you’re creating a seasonal spread, serve apricot nectar chilled in tall glasses with a slice of lime or mint. You can also use it as a drink mixer alongside dishes like Smoked Pork Tenderloin or spoon it into yogurt with a dollop of Homemade Kefir.
Table of Contents
Why You’ll Love This Recipe
Essential Grocery List and Ingredient Notes
Optional Substitutions and Customization
Time Commitment and Prep Tools
Estimated time
Special tools you’ll need
Recipe Steps at a Glance
How to Make Apricot Nectar Juice
Step 1: Prepare the apricots
Wash the apricots thoroughly under cool running water and pat dry. Cut in half and remove the pits—no need to peel, as the skins add beautiful color and nutrients to your pure juice.
Step 2: Cook and process
Add the pitted apricots to a pot with the water and gently blanch for 7-10 minutes until the fruit softens and releases its natural juices. This will intensifies the flavor and make straining easier.
Step 3: Strain through a food mill or sieve
Pass your cooked puree through a food mill or fine-mesh sieve into a large bowl. The food mill gives the best texture and removes skin bits, creating the signature smooth body. Press the solids with the back of a spoon to extract every drop of that golden goodness.
Can I make this without a food mill?
While a food mill gives the best texture, you can use a fine-mesh sieve. First add the pitted apricots to your food processor or immersion blender. Pulse a few times, then blend continuously until you achieve a smooth puree. Pass the puree through a fine-mesh sieve into a large bowl. Just be patient and press the pulp through with the back of a spoon—you’ll get there!
Step 4: Final Cooking and Storage Options
Storage Option 1 – Fresh Refrigeration:
Stir in fresh lemon juice if using—this helps preserve the gorgeous color and adds a bright note that enhances the natural sweetness of apricot. Add the rest of the water, bring to a boil and cook for 10 minutes. Transfer to clean glass jars and refrigerate for up to 5 days. Perfect for immediate enjoyment!
Storage Option 2 – Freezing:
For this option additional water not needed. Pour juice concentrate into ice cube trays and freeze. Once solid, transfer cubes to freezer bags for up to 6 months. Perfect for adding to smoothies or making instant fizzy drinks!
Storage Option 3 – Water Bath Canning:
For long-term storage, bring the strained nectar to a gentle boil. Add lemon juice and, sugar to taste (though I prefer the natural sweetness for canning I always add sugar). Maintain a rolling boil for 10 minutes. Have your canning jars washed and sterilized ready to go. Ladle the hot nectar into jars, leaving ¼ inch headspace. This preserves the summer sunshine for months to come.
Transfer to jars or pitchers and refrigerate. Or freeze in ice cube trays for long-term use.
Ways to Use
Frequently Asked Questions
Can I use overripe apricots?
Yes, but make sure they aren’t bruised or fermented. Overripe fruit will yield a softer, sweeter, and more intense flavor.
How long can I keep this in the fridge?
Up to 5 days. For longer storage, freeze. or water-bath can it if you’re comfortable with preserving methods.
More Recipes to Try from Cafe Osharak
I hope you enjoyed making this as much as I did! For more inspiration, don’t forget to check out Lemon Curd, Blackcurrant Jam, and Apricot Jam—they’re the perfect addition to your recipe collection!
Tried this apricot nectar or any others from my blog? 🌟 Rate it and drop a 📝 comment to share your thoughts! I’d love to hear how it went!
Apricot Juice – Nectar
Ingredients
- 1 kg apricots
- 1 liter water
- 1 cup sugar optional
Instructions
Instructions
- Prepare apricots: Wash thoroughly and pat dry. Cut in half and remove pits. No need to peel.
- Blanch fruit: Add apricots to pot with half the water (500ml). Gently blanch 7-10 minutes until fruit softens and releases juices.
- Strain for texture: Pass cooked fruit through food mill or fine-mesh sieve into large bowl. Press solids with spoon to extract all juice.
- Add finishing touches: Stir in lemon juice if using for color preservation and bright flavor.
- Choose storage method: Follow one of the three storage options below based on your intended use.
Storage Options
Fresh Refrigeration (Ready-to-drink)
- Add remaining water (500ml), bring to boil, cook 10 minutes. Refrigerate up to 5 days.
Freezing (Concentrate)
- Skip additional water. Pour concentrate into ice cube trays, freeze (and bag frozen) up to 6 months. Dilute when ready to use.
Water Bath Canning (Long-term)
- Add remaining water and sugar, boil 10 minutes. Can in sterilized jars with ¼ inch headspace. Process 10 minutes in boiling water bath.
Notes
- Choose apricots that smell sweet and fragrant—your nose knows best.
- Food mill gives superior texture compared to regular straining.
- Save leftover pulp for baking or making fruit leather.
- Mix frozen cubes with sparkling water for instant fizzy drinks.
- For canning, always add sugar for proper preservation.
