Apricot Punch Concentrate – Hot, Strong and Delicious

to the apricot nectar …

1. I always cook the apricot nectar myself in the summer from my own fresh apricot nectar – syrup: apricot nectar – but of course you can also buy it ready-made … if you have the opportunity to buy apricot nectar from the austrian wachau, you are definitely the best !!!

First cook a thick syrup sugar

1. Boil the sugar with bubbling water until the sugar is completely dissolved

Preparation of the punch

1. add the apricot nectar and lemon juice to the boiling sugar syrup and let it boil again for 10 minutes so that it is reduced a little and the taste becomes even denser and more intense – then let the whole thing cool a little
2. Now let the lukewarm mass run through a close-meshed sieve and then again through a fine mesh sieve (you don’t necessarily have to do this, but then you have suspended fruit in the punch, that doesn’t affect the taste, but looks ugly in punch glasses made of glass )
3. Finally, add the high-proof rum, stir vigorously and then fill everything into clean bottles – the homemade apricot punch is a popular “give away” for the Christmas season

Drinking instructions

1. For the finished apricot punch, about 50 ml of concentrate is poured into a punch glass (more or less, it’s a matter of taste!) And then poured with 200 ml of boiling water – thanks to the high-percentage rum and the reduced apricot syrup, it still has enough taste and “turns”