I mixed the apricot nectar with soda and drank it by the pool. Apricot nectar is a blend of finely screened pureed apricot pulp, apricot juice, sweeteners, water and ascorbic acid, washed and hand sorted for quality. I took one bottle nectar with my to my boyfriend’s parents house. I’ll promise it will be gone long before that. I’ve read that it will last up to one year in the sealed bottles – not that it will have to. Pour the sugar water on top, add the lemon acid and mix until smooth. Press fruit and water through a fine sieve or put. Cut the apricots into pieces and put them in a blender. Instructions Measure prepared fruit into a large pot and add 1 cup boiling water to each quart of fruit. Put the water and sugar into a pot and heat until the sugar is dissolved completely. So I kept the leftovers in the kitchen until they were overripe and at the edge of molding when I made this apricot nectar recipe. I ate so many that my belly hurt and I couldn’t eat any more. Pour into clean, hot jars, leaving 1/2-inch headspace seal. Measure the nectar into a large pot, add sugar to taste, and add 1 tablespoon lemon juice to each quart of nectar, if desired. The apricots are sold just by the road and we just bought 10 kilograms for a bargain. Press fruit and water through a fine sieve or put through a food mill. It’s warm and with the danube meandering through it’s beautiful and offers the best past times for hot summer days.

It’s only an hour drive from Vienna but feels like a totally different country. Remember when I told you that there’s this famous region for apricots in Austria? Who says that’s not the best thing?! My boyfriend and I packed our bags (and tent) for one weekend and just drove their.

Apricot nectar recipes