Apricot syrup

1 serving


Ripe fruits are thoroughly washed, broken in half and removed bones. Shell is broken, kernels are peeled, ground in a mortar and mixed with apricots. Fill with sugar and leave for a day. The juice squeezed through several layers of gauze is boiled, brought to a density of jam. Foam is constantly removed with a spoon during cooking. Citric acid is added 4- 5 minutes before readiness. Hot syrup is poured into heated dry bottles