How to make
The apricots you use to make this liqueur must be soft and well-ripened. Wash them, cut them in half and remove the seeds. Drizzle them with the juice of one lemon and the sugar.
Pour the water over the fruit and place them on moderate heat for 10-15 minutes, then remove them from the heat and mash them into a smooth puree. Leave them to cool and strain them through a fine sieve.
There's a little quirk I want to throw in here:
If you want your liquor to be lighter, you can pour the alcohol at this point while the puree is still hot and stir on a low heat for 1-2 minutes, this way some of the ethyl alcohol will evaporate and the drink will become more delicate and light.
Otherwise, proceed the following way:
After the apricot puree has cooled, mix it with the white wine and the ouzo. Stir and taste it. If needed, add more sugar (preferably powdered, so that it melts easily) or dilute with more water or alcohol. You can adjust it to your liking.
Pour the prepared apricot liqueur into suitable bottles, close them well and store them in the refrigerator for 24 hours, after which the drink is ready for consumption.
Serve it in small glasses with ice cubes and enjoy it with a cup of hot coffee or your favorite dessert.
Cheers!
