Apricot Ginger Fizz Mixer Recipes

APRICOT ROSEMARY GIN FIZZ

Steps:

• Discard pits from apricots and cut the apricots into smaller pieces, 8 ish. No need to peel them. Roughly chop rosemary.
• Add sugar and water to a medium saucepan, give it a stir. Add in the rest of the ingredients and let it simmer for 15-20 minutes, stir occasionally and press the apricots into the syrup.
• Once done, remove from heat and strain the mixture, pressing the apricots gently into the sieve.
• Let the syrup cool to room temperature. Once cool, add into clean glass bottles and store in the fridge for 1 month.
• Add all ingredients to a shaker and shake vigorously for 15 seconds. Add ice and shake a little more.
• Run a rosemary sprig around the edges of a whiskey or Tom Collins glass. Strain the drink into the glass.

APRICOT AND GINGER JAM

Steps:

• Wash, chop and de-stone apricots. Have jars sterilized in preparation.
• Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
• Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
• At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
• Jar while it is still warm and moves easily.

APRICOT-GINGER FIZZ MIXER

Steps:

• Bring ginger, sugar, and 1/2 cup water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2 to 4 hours. Strain; pour into an airtight bottle.