Moroccans have used dried fruits in their juices for centuries. The usual suspects are sultanas, dates, almonds.
Using apricots to make a juice might also remind you of a Ramadan special drink in the Levant called Qamaruddine/Kamaruddin, a sort of sundried apricot mixed with sugar and then dried. The result of this process is leathery paste which is then mixed with water and juiced.
Well, we’re not far from it except that the recipe I’m about to post is rather a Moroccan juice made the Moroccan way. We’re a country of citrus so the liquid used is orange. Flavouring can be cinnamon powder and orange blossom water altough they’re totally optional.
If you have fresh apricots, you could use them instead. But remember that dried apricots are highly concentrated in flavour and sweetness, so each of the version will taste slightly different from the other.
Prep: 2 min
- 2/3 cup of sweet dried apricots (not the dark Turkish ones)
- 2 cups of fresh orange juice (add 1 cup for a liquid juice)
- 1/2 lemon, juiced
- A dash of cinnamon (optional)
- A few drops of orange blossom water (optional)
- Soak the dried apricots in boiling water for a couple of minutes to wash them then transfer them to a bowl of water at room temperature. Set aside for a few hours until they plump up. Discard the water.
- You could flavour the water with orange blossom (optional).
- Next, squeeze the oranges and lemon to collect enough juice as indicated above.
- Use a blender and start blending all the apricots with 1/4 cup of the orange juice until they turn smooth. Add the rest of the liquid 1/4 by quarter to make sure that the apricots are really gone smooth.
- Serve cold or freeze cubes to add to your next smoothies and juices later on during the season.