Apricot Juice - 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."
Save
Pin Recipe
Print Recipe
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
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
- 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.
