Apricot Juice (Easy Recipe, Fresh or Frozen)
This fresh apricot juice turns a handful of ripe apricots into a smooth, frothy, naturally sweet drink in about 10 minutes, using just a blender. No juicer and no added sugar needed. Blending keeps all the pulp, which gives the juice its warm orange color and a light froth on top.
Apricot season lasts about five minutes, so I refuse to complicate it. When the fruit is so ripe it is almost falling apart, the last thing it needs is sugar or fuss. Just a blender and maybe a splash of water, and it tastes like the whole summer crammed into one glass.
How ripe should the apricots be?
Very ripe, soft apricots are what you want. They blend smoother, taste sweeter, and need no added sugar. Fruit that is almost too soft to eat out of hand is ideal here. Firm apricots come out tart and thin, so save those for snacking and, if soft ones are all gone, add a squeeze of lemon or a teaspoon of honey to balance them.
Water or orange juice, and how much
Blended apricots come out thick, closer to a puree, so you thin them to the consistency you like. Add liquid a splash at a time rather than all at once: water keeps the pure apricot flavor, while orange juice adds sweetness and a citrus edge. A little lemon juice sharpens the taste and keeps the color from dulling.
Getting it smooth and frothy
- Blend a full minute. That is what whips air into it and gives the light, foamy top.
- For pulp-free juice, pour it through a fine sieve after blending.
- Serve it cold. Chill the apricots first, or drop a few ice cubes into the blender.
Ways to change it up
- Thicker smoothie: blend in a ripe banana and keep all the pulp, like this banana and apricot smoothie.
- Herby: a few mint or basil leaves make it more refreshing.
- Fizzy: pour over ice and top the glass with sparkling water.
- Popsicles: pour into molds and freeze.
Make it year-round with frozen or canned apricots
Apricot season is short, but this juice does not have to disappear with it. Frozen apricots work beautifully — blend them straight from the freezer for an almost slushy, extra-cold drink — and canned apricots in juice, drained, make a rounder, sweeter version any month of the year; just go easy on any added sweetener. In summer, take it the other way and make it a spritzer: pour it over ice, top with sparkling water, and add a sprig of rosemary or mint. That way one recipe covers both the peak-season glut and the middle of winter. For more, see my grapefruit and strawberry juice.
Keeping it fresh
- Fridge: a sealed jar keeps it for about 24 hours. Fresh juice settles, so stir or shake before serving.
- Freeze: pour into ice cube trays and blend the frozen cubes into smoothies later.
Got more apricots to use up? Try our apricot sorbet or a batch of slow cooker apricot jam.
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Fresh Apricot Juice
Ingredients
- 1 lb fresh ripe apricots about 10, pitted
- 1 cup cold water or orange juice
- 1 tsp lemon juice
- 1 tbsp honey or maple syrup optional
- Ice to serve
Instructions
- Wash the apricots, halve them, and remove the pits. No need to peel.
- Add the apricots, water or orange juice, and lemon juice to a blender.
- Blend for about 1 minute, until smooth and frothy.
- Strain through a fine sieve if you prefer a pulp-free juice. Taste and add honey or maple syrup if needed.
- Pour over ice and serve immediately.
Notes
Frequently Asked Questions
Yes. It is made from whole apricots with no added sugar, and apricots provide vitamin A from beta-carotene, vitamin C, and potassium. Enjoy it as part of a balanced diet, since whole fruit also gives you more fiber.
No. A blender is all you need. Blend pitted apricots with water or orange juice, then strain through a fine sieve if you want a smoother, pulp-free juice.
No need. Apricot skins are thin, edible, and full of nutrients, and they blend smoothly. Just wash the fruit well and remove the pits before blending.
Fresh apricot juice is best the day it is made. Stored in a sealed jar in the fridge, it keeps for up to 24 hours, though it loses some color and flavor over time.
Yes. Frozen apricots work well and make the juice colder; thaw them slightly first. If using canned apricots, choose ones in juice rather than syrup and skip any added sweetener.
Yes, as long as you leave it unsweetened or use maple syrup instead of honey. Everything else in the recipe is naturally plant-based.
Absolutely delicious! I’ll definitely make this again.