Apricot Syrup
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
4674
calories
Calories
Nutritional values
1 liter contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,674 cal. | (223 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 1,118 g | (745 %) | ||
| Sugar added | 998 g | (3,992 %) | ||
| Roughage | 25 g | (83 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 306 mg | (322 %) | ||
| Potassium | 3,578 mg | (89 %) | ||
| Calcium | 337 mg | (34 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1,110 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 kilogram Apricot
- 1 Cinnamon stick
- 1 organic lemon (zested and juiced)
- 1 kilogram sugar
- 2 Oranges (juiced)
Preparation steps
1.
Blanch the apricots in boiling water. Remove from the water, peel, remove the seeds, and coarsely chop. Bring the apricots to a boil in a sauce pan with 800 ml (approximately 27 ounces) of water. Add the lemon zest and the cinnamon, and simmer for 15 minutes. Remove from the heat and let cool, then pass through a fine strainer lined with cheesecloth. Squeeze the fruit well to extract all the juice. Place the liquid back into the pot, then mix with the sugar, lemon juice, and orange juice. Simmer the mixture for 30 minutes stirring occasionally, until syrupy and reduced to about 1 liter.
2.
Pour into prepared bottle, seal tightly, and cool completely.
3.
This is served best if you mix the syrup with some mineral water, and serve cold.
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