We love fresh apricots. One of the things I love to make, and my kids love to eat, is homemade syrup from fresh fruit. This Apricot Syrup recipe is one of our favorites.
This apricot syrup is delicious on pancakes, waffles, crepes, even vanilla ice cream!
We have a dwarf apricot tree, however, it still manages to produce a lot of fruit! I’m not complaining though. After all, we need enough apricots to not only make this syrup, but so I can make an apricot pie, or maybe make a batch of jam. And of course, there are the squirrels. They always manage to take a good share of them!
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So, if you have an apricot tree, this is a great way to use up some of that extra fresh fruit. Plus, fruit stands have a great price on apricots during the summer.
How much fruit do you need?
Depending on the size of the apricots, you will probably need about 8 – 12 pieces of fruit to make this apricot syrup. You need enough fruit to make about 1 1/2 to 2 cups of apricot puree.
- Allspice or cinnamon
- Lemon juice
- Cornstarch, if needed
How to prepare
Split the apricots and remove the stone.
Add the water and apricots to a blender and mix to puree the fruit. You should have about 1 1/2 to 2 cups of puree. (You can also add the fruit and water to a saucepan and use an immersion blender to puree) I like using the water since it makes the fruit a little easier to work with.
Once the puree is in a saucepan, add the sugar. Start with 1/3 cup of sugar and taste. Add more sugar as needed to get the sweetness you prefer. You might want anywhere from 1/3 cup to 1 full cup of sugar.
On medium heat bring the apricots to a boil stirring fairly consistently. Go ahead and add the spice while the syrup is cooking. Bring the syrup to a full boil and continue to cook, while stirring for about 1 minute.
At this point decide whether you think that the syrup is thick enough for your taste. Make a cornstarch and water mixture if you want to thicken the apricot syrup. Boil for another minute to cook the cornstarch.
Remove the syrup from the heat and add the lemon juice. Stir and let thicken and cool a bit before using it.
- 8 – 12 Fresh Apricots depending on size
- 1/4 cup Water
- 1/3 cup Sugar more if you like it sweeter
- 1/2 teaspoon Allspice *or choice of other spice
- 2 teaspoons Lemon Juice
- 2 teaspoons Cornstarch if using
- Split the apricots and remove the stone.
- Make 1 1/2 cups to 2 cups of apricot puree.
To make the puree
- Add the water and apricots to a blender and mix to puree the fruit. You can also add the fruit and water to a saucepan and use an immersion blender to puree. I like using the water since it makes the fruit a little easier to work with.
Making the syrup
- Add the puree to a saucepan with 1/3 cup of sugar. Taste and add more sugar if needed.
- Add the spice and stir well.
- Over medium heat, bring the fruit, sugar, and spice mixture to a full boil. Continue to stir and boil for 1 minute.
- If you want a thicker syrup, mix together the cornstarch with a bit of water and whisk into the boiling syrup. Continue to cook and stir for another minute after adding cornstarch.
- Remove the syrup from the heat and add the lemon juice. Stir.
- Let the apricot syrup thicken and cool a bit before using it.
- 2 teaspoons cornstarch
- 1 -2 teaspoons water
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