Apricot syrup

Take 1000 g of ripe apricots, remove the stones and taking off their internal almonds that are finely pounded with mortar.

Put to fire a saucepan containing a liter of water, the flesh of cut apricots into pieces and almonds.

Stir occasionally and cook until you get a thick homogeneous slurry.

Remove from heat; allow to cool and pass the mixture.

Melt in saucepan 2000 g sugar with 50 cl of water.

To take a bit of syrup consistency, then pour fruit juice filtered again.

Mix, let Cook on a low flame always supervising and, when it will form on the surface of small Pearly bubbles, remove from heat and pour into bottles.