This recipe from Diana Henry makes 2 70 CL bottles. It can be drunk neat and cold or used to make Apricot Kir. You need to leave it for at least a week and preferably a month before drinking.
Ingredients
- 450 g granulated sugar
- 1 x 75cl dry white wine
- 500 g apricots halved and stoned
- 500 ml vodka
Servings:
Instructions
- Put the sugar and the wine in a saucepan – one that will hold the apricots too – and bring to just under the boil, stirring every so often to help the sugar dissolve. Add the apricots and, on a gentle simmer, cook until they are tender. Add the vodka.
- Put this in a container with a tight-fitting lid – Tupperware or a jar . Leave to cool, then cover and set aside somewhere cool for a week. Strain through a muslin-lined sieve into a jug. Pour into sterilised bottles and seal. Leave for a month before drinking.
- Some little bits may gather at the bottom of the bottle. If you like filter the drink again, through muslin. This ‘sediment’ doesn’t spoil the drink, it just doesn’t look perfect.
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