Thick apricot juice with currants - apricots are at the height of their season, usually at the beginning of July. There are earlier and later varieties.
My godfathers have a variety that ripens in September. They got the seedling, it seems to me, from Italy. These are apricots that have smaller and drier fruits, but their taste does not lag behind all other varieties.
I like apricots when they are fully ripe - when they have a red-orange color. Thick apricot juice has a special taste, fresh or boiled, you decide. You can peel the apricots, but you don't have to. I added currants in order to enrich the thick apricot juice with their aroma.
Thick apricot juice with currants - Kristina Gašpar - Recipes and Cookbook online
Thick apricot juice with currants - apricots are at the height of their season, usually at the beginning of July. There are earlier and later varieties.
- 500 g apricots (peeled)
- currants (optional, approx. 1 cup)
- juice of half a lemon
- sweetener to taste
- Place the fruit in a blender and process.
- Gradually add water to the desired thickness.
- Add lemon juice and sweeten to taste.
- Consume the juice fresh.
If you want the thick apricot juice to last longer, after slicing it, boil it for a short time (it should boil for a few minutes). If you don't mind the pits, you can blend the currants separately with water and strain, then combine with apricot juice.
Cool the thick cassia juice or serve with ice.
Christina Gaspar
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