Apricot Wine is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic non-alcoholic (despite the name) drink of apricots infused in a mix of sugar and water that's strained before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Wine.
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This is a classic recipe for a Victorian version of Apricot Wine that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Boil seven quarts of water and six pounds of sugar together; scum it and put in twelve pounds of apricots, pared and stoned; boil till the fruit is tender, then drain the liquor off; let it stand to cool, and bottle.
Water, 7 quarts; sugar, 6lbs.; apricots, 12lbs.
Modern Redaction
Ingredients:
8l water
2.7kg sugar
5.4kg apricots, blanched, pared and pitted
Method:
Combine the water and sugar in a large pan and bring to a boil. Continue boiling, skimming off the surface until the liquid is clear. Add the quartered apricots and continue boiling for about 25 minutes, or until the fruit is tender.
Strain off the liquid then set aside to cool before bottling, stoppering securely and storing.
Water, 7 quarts; sugar, 6lbs.; apricots, 12lbs.