Apricot Syrup

Maple syrup is delicious, but sometimes I like to change it up a bit. Fruit syrups are delicious, give variety, and can be made from just about anything in your refrigerator, freezer or food storage. Apricot syrup is my favorite but you could use just about any fruit that fits your fancy. I especially love it on Sour Dough Waffles...its the best!

Mary Ann's Apricot Syrup

1 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

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Tags: sour dough gluten free g-free basics recipe

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Apricot Syrup