Apricot syrup
Instructions
Take 1000 g of ripe apricots, remove the stones and taking off their internal almonds that are finely pounded with mortar.
Put to fire a saucepan containing a liter of water, the flesh of cut apricots into pieces and almonds.
Stir occasionally and cook until you get a thick homogeneous slurry.
Remove from heat; allow to cool and pass the mixture.
Melt in saucepan 2000 g sugar with 50 cl of water.
To take a bit of syrup consistency, then pour fruit juice filtered again.
Mix, let Cook on a low flame always supervising and, when it will form on the surface of small Pearly bubbles, remove from heat and pour into bottles.