Syrup: Apricot Nectar

Apricot nectar

1. Wash the apricots, halve and remove the seeds – put the apricots in a large pot with water, citric acid (from the food department – not the one we use to decalcify) and the soft boiling granulated sugar – briefly puree into coarse pieces with the blender – then through the mixture turn lively lotte so that all skin residues are excreted
2. then brush the apricot mixture through a fine hair sieve to get a nice, even, creamy consistency – then bring the nectar with the jam sugar to the boil again and simmer for 3 minutes

Hermit help !!

1. So that the whole thing can be stored reliably for a longer period of time, we add some cooking aid: put some apricot nectar mass in a glass and bubble with the cooking aid – put it back into the pot and puree again thoroughly – no more boiling !!!

fill in bottles

1. Immediately fill the mixture into perfectly clean screw-top bottles while still very hot – the best are those that form a vacuum and therefore close airtight – turn the filled bottles upside down briefly so that the lid becomes sterile from the heat …

how the nectar is used …

1. 5 …. so first as a fruity soft drink, either diluted with water or mineral! the nectar can also be poured over ice cream or desserts (undiluted) – also very popular: a shot of apricot nectar in a glass of sparkling wine or in vodka …
2. And it tastes really great in the summery WACHAUER MARILLENSPRITZER! This is how it’s done: 1/3 glass of apricot nectar, 1/3 glass of white wine, 1/3 mineral water, a few ice cubes … mix briefly and then enjoy it sizzlingly fresh! priest wishes emari