Make sweet, tangy homemade fresh Apricot Syrup in just 10 minutes! This simple syrup is perfect for pancakes, cocktails, and desserts.
When apricots are in season, I can't resist bringing home a bag of them. Their sunny color and floral sweetness make them one of my favorite fruits.
One of the simplest and most satisfying ways to enjoy them is by making apricot syrup.
This recipe takes about 15 minutes, requires only four ingredients (three if you leave out the vanilla!), and gives you a golden, fruity syrup that works for breakfast, dessert, or drinks.
The flavor is sweet with a very gentle tartness, and the vanilla rounds it out with a soft, creamy note.
I like to drizzle it over pancakes or waffles, but it's just as good poured over vanilla ice cream or drizzled over a bowl of yogurt and berries or Whipped Cottage Cheese with Fruit.
If you're into cocktails, this syrup makes an incredible apricot whiskey sour. We also like to use it as a homemade natural flavouring for our Soda Stream.
If you love apricots, then be sure to try Apricot Flapjacks, Dried Apricot Almond Cake, or Glazed Apricots.
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Why You'll Love This Recipe
- Quick: 20 minutes from start to finish.
- Only four ingredients.
- No special equipment required.
- Uses up ripe or overripe fruit.
- Versatile: breakfast, drinks, desserts.
- Stores well in fridge or freezer.
- Customizable with spices or herbs.
Ingredients
- Fresh apricots: The main flavor, best when ripe and fragrant.
- Granulated sugar: Balances tartness and preserves the syrup.
- Water: Helps extract flavor and create the syrup texture.
- Vanilla extract: Adds warmth and depth. Can be swapped for almond extract for a different note.
See the recipe card for quantities.
Apricots
Ripe fresh apricots are the heart of this recipe. They bring a bright, floral sweetness balanced by a hint of tartness.
When cooked, their flavor deepens and their natural pectin helps give the syrup body. The best apricots for this recipe are soft, fragrant, and slightly overripe, which is perfect for cooking.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Remove and discard the pits from the apricots and chop them into small chunks.
Add all ingredients to a pot.
Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the apricots break down.
Place a fine mesh strainer over a bowl or jug and pour in the mixture. Press the apricots into the strainer to extract as much peach syrup as possible.
Allow the mixture to cool, then pour the apricot syrup into a jar or bottle and keep in the fridge for up to 2 weeks.
Variations
- Cinnamon & star anise for a cozy, spiced version.
- Lavender-infused for a light, floral touch in cocktails.
- Lemon zest to bring extra brightness and tang to your apricot syrup.
- Honey-sweetened by replacing part of the sugar.
- Fresh ginger for a warm, slightly spicy edge.
- Mint leaves for a cool, refreshing summer twist.
- Basil for a fresh, savory-sweet pairing.
- Rosewater for a fragrant, Middle Eastern-inspired treat.
Serving Suggestions
- Over pancakes or waffles.
- Stirred into iced tea - try it in Strawberry Iced Tea for extra fruity flavour.
- Mixed into sparkling water or soda stream fizzy water.
- As a cocktail sweetener - try it in a Cucumber Collins.
- Over yogurt or oatmeal.
- Drizzled on ice cream - perfect with Vanilla ice cream.
- Brushed onto cake layers - try it on a Dried Apricot Almond Cake or Persian Love Cake.
- In fruit salads or as a dip for a How to Make A Fruit Platter (Fruit Tray).
- Serve it for brunch with a Pancake Board (Breakfast Charcuterie Platter), along with some other Homemade Pancake Syrup Recipes.
Storage
- Fridge: Store in a clean jar or bottle for up to 2 weeks.
- Freezer: Pour into ice cube trays, freeze, then store cubes in a bag for up to 3 months.
- Make-ahead: Prepare and store in fridge until needed. Can be canned for longer storage with proper water-bath canning technique.
Top tips
- Use ripe fruit for best flavor.
- Simmer gently to avoid scorching sugar.
- Strain while warm for easier pressing.
- Don't skip pressing the fruit - it maximizes yield.
- Cool before bottling to avoid condensation inside the container.
FAQs
You can use frozen, dried, or canned apricots (drained).
It's sweet, fruity, slightly tangy, and aromatic with vanilla notes.
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📖 Recipe
Apricot Syrup
Equipment
- Pot
- Fine Mesh Strainer
- Bowl
Ingredients
- 2 cups chopped ripe fresh apricots 325g, pits removed and discarded
- 1 cup granulated white sugar 200g
- ¾ cup water 175ml
- 1 teaspoon vanilla extract optional
Instructions
- Add all ingredients to a pot. Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the apricots break down.
- Place a fine mesh strainer over a bowl or jug and pour in the mixture. Press the apricots into the strainer to extract as much peach syrup as possible. Tip: save the strained out apricots and serve on ice cream, yogurt, oatmeal etc...
- Stir the vanilla into the syrup.
- Allow the mixture to cool, then pour the apricot syrup into a jar or bottle and keep in the fridge for up to 2 weeks.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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