Homemade Apricot Juice
My favorite ally against the summer heat
I admit: among all the juices I make, apricot is my favorite. On these scorching hot days, I always have it in the fridge, ready to refresh me after a swim, a walk or simply during a quick break. It’s perfectly sweet, velvety, fragrant… and made only with simple and natural ingredients.
I love knowing what’s inside what I drink, especially in summer, when the body needs to hydrate well without filling up on preservatives or excess refined sugars. This juice is fresh, genuine, and super easy to make, perfect even for children or to serve with some ice cubes during a garden snack. You can create popsicles with apricot juice by putting the juice into molds for all-natural popsicles!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
Homemade Apricot Juice traditional and Thermomix recipe
- 18 oz apricots (pitted)
- 3 1/3 cups water
- 1/3 cup sugar
- lemon juice
Tools
Homemade Apricot Juice traditional and Thermomix recipe
- Saucepan thick bottom
- Spoon
- Blender immersion
- Strainer fine mesh
- Blender
Steps
Homemade Apricot Juice traditional and Thermomix recipe
Traditional Method
(for about 1 quart of juice)
Choose the apricots
Use ripe but firm, fragrant, and velvety fruits. You need about 18 oz pitted.
Wash and pit
Rinse under fresh water, dry them, and cut in half to remove the pit.
Lemon bath
Put the slices in a bowl with the juice of half a lemon: it keeps the color vibrant and adds freshness.
Gentle cooking
In a saucepan, pour 3 1/3 cups of water and 1/3 cup of sugar, bring to a gentle simmer, add the apricots, and let simmer for 8-10 minutes until softened.
“The aroma that emerges at this stage opens the door to snack time,” my grandmother used to say… and she wasn’t wrong.
Blend
Transfer everything to a tall container and work with an immersion blender until you get a smooth cream.
Adjust the consistency
If you want it more fluid, add a little cold water slowly; if you prefer a thick juice, leave it as is.
Strain (optional)
Pass the juice through a fine strainer if you desire a silky, fiber-free drink.
Cool and store
Pour into sterilized glass bottles, close, and let cool. Store in the fridge for up to two days, shaking well before serving. See how to sterilize jars HERE
Thermomix Method
(same quantities: 28 oz cleaned apricots, 1 1/4 cups water, 1/3 cup sugar, juice of ½ lemon)
Insert into the bowl
Chunked apricots, water, sugar, and lemon juice.
Cook
10 min | 212 °F | speed 2. The splash guard prevents spills.
Blend
1 min | speed 10. Start at speed 5 and gradually increase to control the steam.
Check
If you want a lighter juice, add 2-3 tablespoons of cold water and mix 10 s | speed 4.
Bottle
Pour immediately into sterilized bottles, close, and invert to create a homemade vacuum.
Apricot Juice — Monsieur Cuisine version (Connect / Smart / Trend)
Same always quantities: 28 oz pitted apricots, 1 1/4 cups water, 1/3 cup sugar (or 1/4 cup acacia honey), juice of ½ lemon.
1. Load the bowl
Insert the apricot pieces, water, sugar (or honey), and lemon juice. Close with the lid and measuring cup.
2. Gentle cooking
10 min – 212 °F – speed 2
Induction heating is constant: no splashes, but if you fear overflow tilt the measuring cup 45° or use the steam basket as a splash guard.
3. Aromatic pause (optional)
–
If desired, add a mint or basil leaf immediately after cooking. Let it rest for 1 min with the lid closed.
4. Blending
1 min – gradual speed 5→8
Start at 5 for the first 10 s, then go up to 6–7 and close at 8. With the Monsieur Cuisine, there’s no need to exceed 10: the cream already turns out smooth.
5. Density check
10 s – speed 3
If you want it more fluid, pour 2–3 tablespoons of cold water through the lid hole and mix for 10 s.
6. Bottle
Pour the hot juice into sterilized glass bottles (wide funnel and thermal glove). Close and invert for 5 minutes to create a homemade vacuum, then straighten and let cool.
Quick tips to make it “MC style”
Blades clockwise: no reverse/counterclockwise, the fruit is already soft.
PULSE function (Turbo speed) not necessary: you risk splashing.
Quick clean: fill the bowl with hot water and a drop of detergent, 30 s | speed 5: apricot fibers come off in no time.
Extra ideas
Natural sweetness: replace half of the water with clear apple juice, thus reducing (or eliminating) the added sugar.
Soda effect: when serving, dilute the juice with iced sparkling water (1:1) and add some cubes obtained from the same frozen juice: full flavor, no watering down.
Zero-waste popsicles: if you decide to strain the juice, mix the remaining pulp with yogurt and fill the molds; it takes just 4 hours in the freezer to have homemade fruit sticks.
In just twenty minutes, with your Monsieur Cuisine, you’ll have a fragrant apricot nectar that tastes like vacation and snacks in the sun. Fill the little bottles, put them in the fridge, and enjoy a sip of summer whenever you want.
Variations and Notes
Quick variations: replace half of the water with clear apple juice for natural sweetening or add a mint leaf at the end of cooking for infusion.
Zero waste: the pulp left in the strainer becomes an excellent base for popsicles, just mix it with a bit of yogurt.
Ideal moment: enjoy it cold with a soft brioche or take it to the beach in a thermos: a vitamin recharge without weighing you down.
In less than twenty minutes, you’ll have your homemade apricot juice, fresh and fragrant, ready to turn breakfast and snacks into a little summer party.
FAQ (Questions and Answers)
Can you also make popsicles with the same juice?
Yes! Pour about 12 oz of apricot juice (already cold) into molds, leave half an inch of space, insert the sticks and freeze for 4–5 hours. For a creamier result, you can mix 2 tablespoons of yogurt into the juice before filling the molds.
Can I use frozen apricots?
Of course. Let them thaw in the fridge, drain the excess liquid, and use the pulp as per the recipe. The taste remains good, although slightly less fragrant than fresh fruit.
Can it be prepared without sugar?
Replace the 1/3 cup of sugar with 1 1/4 cups of clear apple juice instead of water, or blend 2–3 dates together with the apricots: you’ll get natural sweetness without added sucrose.
How to pasteurize to keep it longer?
Bottle the hot juice, close, then immerse the bottles in a pot covered with water. Keep at 194 °F for 20 minutes, let cool, and check that the cap makes a vacuum “click”. In the pantry, in the dark, it lasts up to 3 months.
