100% natural apricot juice is one of the most delicious fruit juices with a good reputation and numerous beneficial properties. It rightfully deserves its second name, “nectar of the gods.”
To prepare juice, use only ripe fruits with smooth, velvety skin, without bald spots or darkened areas. The pulp should be firm, but slightly yield to finger pressure. A bright apricot aroma is a sign of high quality.
If you lived in the States, your favorites for apricot juice would be: Dwarf Sungold, Dwarf Moongold, Royal Blenheim, Goldcot and Tomcot. These fruits make a lot of tasty and healthy drinks. Another interesting variety - Aprium - is a hybrid of apricot and plum with a characteristic “plum” aftertaste. Well, for all residents of Russia I recommend our southern apricots. Very useful!
Apricots are extremely rich in carotenoids: beta-carotene, lutein and zeaxanthin. There are especially many of them in the peel, so when squeezing juice, do not try to remove it from the fruit.
Vitamin and mineral composition of the natural drink: vitamins A and K, riboflavin (B2), niacin (B3), ascorbic acid, potassium and magnesium, calcium, iron and copper, traces of cobalt, bromine, sodium and sulfur. Lots of fiber and pectin, natural sugars.
Magnesium is of particular interest. The content of this mineral in apricot juice is approximately ten times higher than in many other fruit juices. Magnesium normalizes blood pressure and is good for the brain.
Beneficial features
- For the cardiovascular system. Contains beta-carotene, an antioxidant known to lower bad cholesterol levels in the blood and prevent plaque formation. At the same time, vitamin C from apricot juice increases the elasticity of arterial walls, improves blood circulation and prevents high blood pressure. You won't find a better drink for heart health.
- For superior vision. Lutein and zeaxanthin are found in many fruits and vegetables. These carotenoids are also present in natural apricot juice. They protect the nerve endings located in the retina from the harmful effects of ultraviolet radiation and free radicals. Often, juice from fresh apricots is prescribed as a supplement in the treatment of glaucoma, cataracts and macular degeneration. The presence of vitamin A in the drink also benefits your vision.
- For perfect digestion drink 1 glass of apricot juice before meals. It has mild laxative properties due to its high concentration of pectin and dietary fiber. Despite the slightly sour taste, the drink creates an alkaline environment in the stomach as opposed to aggressive gastric juices. Reduces flatulence, treats colitis, promotes the dissolution of gallstones.
- For skin, hair and bones. Ascorbic acid increases skin elasticity, “apricot” minerals strengthen bones and hair, and tighten the skin. Antioxidants prevent aging and prime the immune system for battle.
- For longevity. Once upon a time I.I. Mechnikov suggested drinking kefir to prolong life and slow down aging. Today, apricot juice can be used for the same purposes. Despite the lack of direct evidence, it is easy to believe in the anti-aging properties of the drink. And that's why. Scientists analyzed the lifespan and general health of residents of a small village in Pakistan, where the main food, in addition to cereals and vegetables, is apricots: fresh, dried, in compotes and juices, desserts and other dishes. The results are encouraging.
- To protect against cancer. Apricots contain lycopene, which prevents the development of cancer. Interestingly, lycopene is better absorbed by the body in apricot juice or compote, that is, after mechanical or heat treatment of the fruit.
Use during pregnancy
During pregnancy, drink juice from fresh apricots. It will saturate your body with antioxidants, minerals and vitamins, especially important when carrying a baby. Suitable for combating morning sickness and stomach upsets, as well as for preventing anemia (contains iron and copper).
Step 1: prepare the apricots.
To prepare apricot juice, you need to choose ripe, soft and very juicy fruits. We throw them into a clean sink and rinse thoroughly under cold running water to remove sand and any other contaminants. Afterwards, place the fruits in a deep 5 liter pan and fill them with clean water so that the liquid is higher by 2 – 3 centimeterStep 2: Boil the apricots.
Place the container with the fruits on the stove, turned on at a high level, bring the liquid to a boil, reduce the temperature of the stove to a medium level and boil the apricots for 5 – 7 minutes. During cooking, white foam will collect on the surface of the water, ignore it, it will subside on its own, just occasionally stir the boiling apricots with a slotted spoon so that the water does not boil away and flood the stove.
After the required time has passed, turn off the heat, remove the apricots from the pan using the same slotted spoon, transfer them to a deep, clean bowl and cool to room temperature. Do not drain the water in which the fruits were boiled.
Step 3: peel and chop the apricots.
After the fruit has cooled, break each apricot into 2 halves one by one and remove the pits. Carefully remove the peel; after cooking, it will easily separate from the pulp. Place the peeled fruits in a separate deep bowl.
Then transfer the apricot pulp into a clean blender bowl and grind at high speed to a liquid consistency. We devote ourselves to this process 1 – 2 minutes, the end result should be a mass resembling liquid fruit puree.
Step 4: cook apricot juice.
Place the pot of water in which the apricots were boiled back on the stove, turned on at a high level, and let the liquid boil. Then we reduce the temperature of the stove to a medium level, pour in the chopped apricots using a tablespoon and determine the thickness of the desired product. If you want thick, concentrated nectar, which can later be diluted, then leave everything as is, but if you want a thinner juice, then you can add clean water to the pan.
Then pour 1 kilogram of granulated sugar into a container; its quantity can also be adjusted to taste. Boil the juice for 15 – 20 minutes periodically removing foam from the surface of the liquid mass.
Step 5: preserve apricot juice.
After 15 - 20 minutes, spread a towel on the kitchen table, place sterilized jars and a bowl with sterilized metal lids on it. For preservation, you can use any container, in my case these are ordinary half-liter and liter jars of children's juices. We place a watering can on each container one by one and pour the apricot juice over them using a ladle, doing this so that the drink slightly overflows over the necks.
Then we cover the jars with screw lids and also close them carefully, helping ourselves with a kitchen towel. We place containers with ready-made, but still hot juice on the floor, wrap them in a woolen blanket and cool the preparation for 1 - 2 days without sudden changes in temperature. Afterwards, we wipe the jars with a damp kitchen towel to remove stickiness and place them in a cool, well-ventilated place, such as a pantry, cellar or basement.
Step 6: Serve apricot juice.
Apricot juice is served chilled or at room temperature. If you have prepared a very thick drink, you can dilute it with light sugar syrup before serving. If desired, you can add a couple of regular or fruit ice cubes, as well as a few mint leaves, to each serving of juice. This drink will bring you a lot of pleasure and will remind you of a sunny, warm summer with its taste!
Bon appetit!
The same method can be used to prepare juice from peaches, nectarines and plums.
Juice can be preserved in ordinary bottles and closed with ordinary metal lids with a rubber band using a canning key.
Apricot pulp can be ground through a fine mesh sieve.
If you bought apricots that are too sweet and lack acidity, you can add lemon juice to the apricot juice during re-cooking.
Before you begin conservation, do not forget to thoroughly wash and sterilize all equipment with which you will carry out the entire process. When washing dishes, choose products that contain smaller amounts of chemicals; the ideal option is baking soda; it washes out even the heaviest stains. And the method of sterilization depends on your desire, it can be boiling, heat treatment in a microwave or oven, you can find out more detailed information by clicking on this link.
First, I wash the apricots thoroughly and split each one in half to remove the pits.
Naturally, a juicer makes life a lot easier. Making juice with it is a pleasure. 
I add peeled apricots to the juicer, resulting in a beautiful puree-like mass. It is quite thick, you can even see it in the photo. 
That's why I dilute it with water. To save space and containers, you can prepare thick juice, which requires diluting with water before use. See what is best and most convenient for you, based on this, add the right amount of water. 
Do you see in the photo? Apricot puree is diluted with water in an almost 1:1 ratio.
I put the pan with the diluted juice on high heat and, stirring occasionally, wait until it boils, after which I add sugar and cook for about another 10 minutes. When people ask me how to make delicious apricot juice at home, I always advise adding a little sugar, since these fruits have quite a sweet taste. Sometimes I even add a little extra sourness to the juice by adding citric acid or juice squeezed from lemons. After boiling, the foam can be removed or left, making sure that it does not “run away”.
I sterilize the jars in the oven for 15 minutes at 150°C. I boil the lids for them. 
I pour the juice into hot, freshly sterilized jars so that the foam seems to overflow a little over the edge, immediately cover with the prepared lids, roll up, place upside down, cover with a protective layer from stickiness, then with a blanket and leave until the morning. 
Delicious apricot juice is ready! In the morning I just wash the jars and put them in the pantry for storage.
How to make apricot juice at home by hand:
The juice is prepared by hand in almost the same way, except that the apricots must first be boiled. I pour the prepared apricots into an enamel pan of sufficient size, pour cold water on top so that the fruit is covered quite a bit, put it on high heat on the stove, cover the top with a lid and wait for it to boil, periodically looking under the lid and thoroughly stirring the apricots with a large wooden spoon. If the whole mass of apricots in the pan turns out to be too dense and does not want to interfere, then add a little more water until the fruit can be mixed, reaching to the very bottom.
After boiling, I do not remove the resulting foam, but simply continue to cook the apricots until slightly softened. As a rule, ripe fruits need literally 2-3 minutes, but greener ones can cook for up to 10 minutes. My favorite thing is to prepare apricot juice for the winter at home from a mixture of ripe and slightly greenish fruits. In this case, I cook them for about 5 minutes.
I leave the apricots in the pan, covered, to cool to a slightly warm temperature or, if I don't have time to wait, overnight.
After cooling, I add the apricots in portions, along with the water in which they were boiled, into a colander placed over a large enamel pan, and, after the liquid has drained, I carefully rub them with my hands using rotating and pressing movements until there is nothing left to squeeze out. I don’t throw away the remaining pomace, but place it in an enamel bowl.
I repeat the procedure until the pan with boiled apricots is completely empty.
In order not to lose a single shade of the taste of apricot juice prepared for the winter at home, I fill the pomace with cold water, stir, boil for about 5 minutes, add to a colander and grind with a spoon, and finally throw away the rest.
Next, I mix the resulting thick mass well and, as in the case of obtaining juice from a juicer, dilute it with water to the desired consistency, wait for it to boil, add sugar, boil again for about 10 minutes, pour it into sterilized jars, roll it up, wrap it and hide it until the morning, after which I wash it and go to the bins.
The finished juice with pulp has an amazing aroma and rich taste, which is especially pleasant to taste on a cold winter evening.
Save to "Cookbook"Description
Apricot juice is distinguished by low acidity, delicate aroma and pleasant taste, and it always comes with pulp - it is simply not prepared without pulp, as it makes no sense. It is the pulp of apricots that contains all those valuable and beneficial substances for which nutritionists respect these fruits so much - apricot juice helps maintain health and speed up the treatment of many diseases.
Apricots come from Northern China, and today they are grown everywhere - even where there are frosts in winter: gardeners cover them for the winter, wrapping them in warm blankets, and in the spring they open them, and the trees bloom wildly, and then bring them quite large and sweet for such a climate fruit.
Of course, apricots from the southern regions are richer in juice and sugars, and they also smell differently - their aroma is richer and brighter. The color of apricots can be yellow, orange, red-orange; the shape and size also differ - it all depends on the variety, but there are always a lot of vitamins and other useful substances in these tasty fruits, no matter where they grow.
Composition and properties of apricot juice
To improve the general condition of the body, you can take apricot juice. However, not only for this. If we look at the mineral and vitamin composition of the juice, we understand that it will be very useful for people with cardiovascular problems, diseases of the gastrointestinal tract and problems with excess weight.
In addition to helping to restore all the vital functions of the body, apricot juice will help with hypo- and vitamin deficiencies, and with anemia, because it can influence the processes of hematopoiesis. Pectin will help with various intoxications, including heavy metals. Apricot juice is also used to help treat cancer, as it has antioxidant properties.
For problems with obesity, apricot is taken as a dietary food, as it helps normalize metabolism and removes waste and toxins from the entire body, reducing fat and removing excess fluid. It has been noticed that with regular intake of 100 ml of apricot juice in the morning, regular bowel movements are soon ensured and gases in the intestines disappear.
Due to its high iron content, apricot juice affects hematopoietic processes, while it is twice as effective as the same amount of liver. Therefore, with low hemoglobin and anemia, apricot juice may well be an excellent addition to treatment.
Magnesium and phosphorus present in apricot juice are necessary for the fruitful functioning of the brain, and the significant magnesium content will help quickly relieve high blood pressure. Therefore, for hypertension, it is very useful to drink half a glass of apricot juice three times a day before meals. These same minerals help improve metabolism and activate digestion.
Iodine helps with problems with the thyroid gland, preventing disruptions in its functioning.
How to choose and store correctly?
When choosing apricot juice, pay attention to the consistency of the product; it must have pulp. Look at the ingredients, there should not be any flavorings or flavor enhancers listed there. Apricot juice should be stored in the refrigerator for no more than 3 days.
Calorie content of Apricot juice is 55 kcal.
Energy value of the product Apricot juice (Ratio of proteins, fats, carbohydrates):
Proteins: 0.5 g (~2 kcal)
Fat:0 g (~0 kcal)
Carbohydrates: 12.7 g (~51 kcal)
Energy ratio (b|w|y): 4%|0%|92%
Benefits of apricot juice
Firstly, apricot juice contains a lot of sugars, there is dextrin, inulin and starch, as well as a certain amount of fiber and organic acids. Of the vitamins, apricot juice is rich in carotene - provitamin A, there are also vitamins P, B1 and PP. As for carotene, apricot is the record holder for its content among all fruits that grow in our country.
In terms of the composition of minerals, apricot juice is not something original, but it contains the main microelements - potassium, iron and iodine, this determines its value.
Special attention can be paid to vitamin A as a substance that maintains nerve and bone tissue, as well as the mucous membranes of the body, in a normal state. The synthesis of proteins in the body, its redox processes and metabolism directly depend on it. Vitamin A takes part in the formation of bones and teeth, the formation of new cells, which helps slow down the aging process of the body as a whole. And, of course, carotene plays a very important role in preserving vision.
Apricot juice in folk medicine
Many recipes for treatment with apricot juice have survived to this day. One of them was actively used by the healers of Ancient China - they recommended that people exhausted by disease drink from one to three glasses of juice daily. This method helped patients recover faster after debilitating and serious illnesses.
Apricot juice is rightfully an effective natural “builder” of adipose tissue, cells, as well as teeth and bones, and therefore it is extremely useful for pregnant women and their future babies.
In case of problems with the gastrointestinal tract - colitis, dysbacteriosis, flatulence and some other troubles, you should drink about one hundred milliliters of apricot juice daily, which helps normalize stomach acidity. As an excellent diuretic, apricot juice will help get rid of many problems affecting the genitourinary system. In this case, you should only drink freshly squeezed apricot juice.
In order to prepare tasty and healthy apricot juice, it is necessary to select ripe and undamaged fruits. They should be thoroughly washed and dried, and then the pulp should be separated from the seeds. After this, place the fruit halves in a juicer and squeeze. You can also mash the fruits with a masher or a regular fork, and then squeeze them through clean gauze. Remember that apricot juice with pulp is much healthier - so you should not squeeze it too thoroughly. It is not recommended to store prepared apricot juice in the refrigerator, as cold air can quickly destroy its beneficial properties.
Apricot juice in cosmetology
Apricot juice is also used externally: for example, for sunburn. If you notice that you have been “burnt” on the beach or in the country, you need to soak a cotton pad or swab in freshly squeezed apricot juice and wipe the skin in the burn areas. Inflammation and pain will decrease if you do this several times during the day.
You can just as easily make vitamin refreshing masks with apricot juice: apply the juice to cleansed skin with a cotton pad, wait for it to dry, and then apply again - up to 4 times, then rinse with cool water.
You can use a gauze napkin folded in 3-4 layers or a thin layer of cotton wool: moisten it in freshly squeezed juice, squeeze it a little and apply it to the face. When the napkin dries, it is moistened again in the juice - the mask is kept for 20 minutes, and done 2-3 times a week. Before the procedure, dry skin is lubricated with olive or other vegetable oil; if there are ulcers on the face, then there is no need to make a mask with juice.
For dry, aging and aging skin, a nourishing and toning mask with apricot juice and semolina is good. You need to cook semolina porridge in milk (without salt and sugar), which resembles the consistency of thick sour cream, set aside 2 tbsp. into a cup, cool slightly, add raw yolk, 1 tsp. honey, ½ tsp. salt, 3-4 tbsp. fresh apricot juice, mix everything thoroughly and apply the mixture to your face for 20 minutes. Rinse off with warm and then cool water.
As already said, freshly squeezed juice should be used for medicinal purposes, and it is not difficult to prepare - just have a juicer.
However, fresh juice can only be obtained in the summer season, so it is worth learning how to prepare it for the winter.
Preparation of apricot juice
Apricots must be selected that are ripe, clean and whole, all stalks must be removed, the fruits must be washed and pits removed. Then the apricots are placed in a saucepan and filled with water (for 2 kg of fruit - a glass of water), brought to a boil, boiled for 10 minutes, rubbed through a colander or sieve, added sugar (250 g per liter of juice obtained), boiled for another 10 minutes, and immediately pour into pre-prepared and heated jars, without adding 1 cm to the top.
You can seal the jars right away - then they need to be well wrapped so that they cool for a long time, but you can sterilize them: liter - 20 minutes, 0.5 liter - 15 minutes.
Apricot juice makes very tasty and healthy desserts: mousses, cocktails, ice cream; it can be mixed with the juices of other – more acidic – fruits, berries, and even vegetables.
Both adults and children will love the apricot drink with milk. In a mixer, mix 40 g of fresh apricot juice, 100 g of milk and 10 g of mint syrup, pour into tall glass glasses and garnish with fresh mint leaves. All ingredients must be pre-cooled.
How to drink apricot juice
Apricot juice should be drunk correctly. There is no need to drink it on an empty stomach, so as not to irritate the gastric mucosa; You can’t drink it with meat and other hard-to-digest foods - digestion may be disrupted due to this, and intestinal function will be difficult. People with a slow heart rate can drink apricot juice with caution and little by little - if the pulse is less than 55 per minute.
This also applies to those who suffer from obesity, dysbiosis, irritable bowel syndrome, gastritis, diabetes, peptic ulcers and chronic pancreatitis - in these cases, the juice can be consumed for medicinal purposes, but only under the supervision of a doctor.
How to do it at home?
To prepare the drink, you need to take ripe, clean and whole fruits, without any damage. The pulp should separate easily from the pit. It is important to remove the stems from the fruits. Take a container, place the prepared fruits in it and add water; for 2 kg of apricots you need 1 tbsp. water. Everything must be brought to a boil and left to cook for 10 minutes. Then you need to rub everything through a sieve, add sugar at the rate of 250 g per 1 liter, and boil for another 10 minutes. After the time has passed, the drink should be poured into clean jars, leaving 1 cm to the top.
Contraindications
Apricot juice contains a large amount of sugars, and therefore, its use is contraindicated for people suffering from diabetes, as well as those with low thyroid function. It is also recommended to avoid this juice if you experience serious liver problems, ranging from inflammatory processes to hepatitis. It is also worth keeping in mind that if you have such diseases, the body will not absorb vitamin A.
Apricot pits are fraught with danger - and this must be taken into account when preparing juice. The fact is that they contain a substance called amygdalin glycoside, which, when it enters the human body, turns into a dangerous poison - hydrocyanic acid.
If you have a good harvest of apricots, do not be lazy and prepare them for future use. And we will help you with this and tell you how to make apricot juice at home for the winter.
Apricot juice with pulp for the winter
Ingredients:
- apricots – 10 kg;
- sugar.
Preparation
Divide the apricots in half, remove the pits, and place the pulp in a large container. You can use absolutely any apricots - both ripe and slightly green ones will do. So, when all the apricots are peeled, pour in cold water, the level of which will be 2-3 cm above the level of the apricots themselves, and place on the stove. Stir occasionally with a long wooden spoon to ensure nothing sticks. You can safely stir without fear of damaging the halves. Closer to the very moment of boiling, foam will form, which is not at all necessary to remove. So, our apricots have boiled, turn down the heat and boil them for 5-7 minutes. If the apricots are ripe and soft, then the cooking time can generally be reduced to 3-4 minutes. Our main task is to bring the fruit to a soft state in order to simplify the pureeing process. When the specified time has elapsed, turn off the heat and let the mixture cool. Now let's begin the grinding process. To do this, take a colander with not very small holes, collect apricots along with some water, pour them into the colander, and as soon as the water has drained, grind the fruits with your hands. Mix the resulting mass. It turns out quite thick. Pour water into it, bringing the juice and pulp to the desired thickness. Bring it to a boil over high heat. Now add sugar, and if the apricots used were very ripe and sweet, you can slightly acidify it with lemon juice. After boiling, boil the juice for 10 minutes. After that, pour it into hot jars. At the same time, you need to collect the juice so that the pulp is evenly distributed among the jars. Immediately roll up, turn over, cover and leave to cool. It is better to store such apricot juice with pulp in a cool place.
Apple-apricot juice for the winter
Ingredients:
- apples – 5 kg;
- apricots – 3 kg;
- sugar – 700 g.
Preparation
Peel the apples from the core, remove the pits from the apricots. Squeeze the juice out of the fruit. Pour it into a saucepan and put it on fire. Bring to a boil, but do not boil, and immediately turn it off. Next, add sugar, stir, bring the juice to a boil again and immediately pour it into prepared sterile jars. We roll them up, turn them over, wrap them and leave them until they cool completely. And when they have completely cooled down, we put them for storage in a cool place - a cellar or basement.
Apricot juice for the winter - recipe
Ingredients:
Preparation
We pass fresh ripe apricots through a juicer, after removing the seeds from them. Now boil water, pour sugar into it and boil the syrup until it dissolves. Then pour it into the juice and stir. Bring to a boil and remove the foam. Boil for about 5 minutes. Pour apricot juice into prepared jars and seal. Then turn them upside down, cover and leave until cool.
Loading...