Another lush and fruity treat to dilute into a refreshing summer drink. Even if there aren’t many apricots to go around, making just a small amount of this nectar is well worth while.
MAKES: about 4½ cups
INGREDIENTS:
- 2⅓ cups sugar
- 2 pounds overripe apricots, halved and stoned
INSTRUCTIONS:
- Put the sugar and 4½ cups water in a pan and heat gently to make a syrup.
- Add the apricots to the syrup, simmering until the fruit pieces are tender.
- Strain through a sieve into a measuring pitcher. (Do not discard the apricots. Instead, use them as a delicious pie filling, or serve them with cream.)
- Pour the nectar into clean, clip-top or corked bottles and sterilize, or pour into freezer containers, seal, and freeze.
