Apricot syrup

Apricot syrup


3 people made this

About this recipe: This thick fruit syrup is fantastic in smoothies, over ice cream or on cakes. Apricots are simmered with orange juice, sugar and amaretto liqueur.


Makes: 500 ml

  • 340g very ripe fresh apricots, pitted and halved
  • 100g caster sugar
  • 1/2 teaspoon vanilla extract
  • 125ml orange juice
  • 1 tablespoon amaretto liqueur
  • 1 tablespoon water, if needed
  • 1/2 teaspoon cornflour
  • 4 tablespoons water

Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

  1. Mix together the apricots, sugar, vanilla extract, orange juice and amaretto in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to the boil and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
  2. Stir cornflour into 4 tablespoons water and pour into the apricot mixture. Bring to the boil and simmer until the mixture forms a thick syrup, about 30 more minutes.

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