Ingredients for Apricot Syrup
- 2 pounds fresh apricots, halved and pitted
- 2 cups water
- 2 1/2 cups white granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon light corn syrup (optional)
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How to Make Apricot Syrup
- Combine 1 cup of halved apricots and 1/2 cup of water in a blender. Puree until smooth.
- Pour the apricot puree into a large saucepan.
- Repeat steps 1 and 2 with the remaining apricots and water.
- Add the granulated sugar, lemon juice, and corn syrup (if using) to the saucepan.
- Stir the mixture over medium-high heat until the sugar dissolves completely and the syrup comes to a rolling boil.
- Reduce heat to medium-low and continue to boil gently, stirring frequently, for 5 minutes.
- Skim off any foam that forms on the surface of the syrup.
- While the syrup is still hot, pour it into hot, sterilized half-pint jars, leaving 1/4 inch of headspace at the top.
- Place sterilized metal lids on the jars and screw on the metal bands securely.
- For longer shelf life, process the filled jars in a boiling water bath for 5 minutes. Ensure jars are completely submerged. Remove and let cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
592g
Fat
0g
Carbs
51g