How to make
The fruits that will be used for this purpose must be well-ripened, healthy and aromatic.
The water and sugar must be absolutely pure. If you cannot get distilled water, then use table, filtered or spring water. Chlorinated water is not suitable.
The alcohol must also be pure. In case you use brandy, it should be strong but without flavors. Its characteristic fruity specific aroma will prevail over the aroma and taste of the fruit selected for the purpose.
We wash the ripe fresh apricots well and cut them into pieces.
We put them in a dark bottle.
Pour 1/2 of the brandy over them and add the cinnamon and cloves. Place the mulberry stick in the remaining brandy.
Close the bottle well and leave it for 6 weeks in the basement (a cool and dark room).
The apricot extract is strained and mixed with the cooled sugar syrup and the remaining brandy.
Filter the apricot liqueur through a piece of cheesecloth and pour into dark bottles that age up to 6 months in the cellar.
