Apricot Syrup
Mary Ann's Apricot Syrup1 can apricot halves (you can also use 2 cups of frozen berries or fruit thawed)
1/2 c maple syrup
1 T lemon juice or 1/2 t True Lemon + 1 T water
3 T honey
 | 1. Drain apricots and drain the juice. 2. Puree apricot halves in the blender. |
 | 3. Place the juice and all the other ingredients in a medium sauce pan and whisk together over medium heat until they are at a full rolling boil. 4. Remove from heat and stir in the apricot puree. 5. Serve warm. 6. Store leftovers in a glass mason jar with a fitted lid in the refrigerator for up to 3 months. |
Yield 2 cups
Tags: sour dough gluten free g-free basics recipe
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