Apricot juice

A slightly thick, bright orange apricot-flesh juice for drinking, smoothies, cocktails and sorbets.

Apricot juice is a slightly thick, bright orange juice of apricot flesh with water, sweet with a pleasant tang and a rich aroma of ripe apricot, often with pulp. It is drunk chilled, and added to smoothies, cocktails, sorbets, jelly, mousses, compotes, sauces for meat and desserts, sponge soaking syrups and glazes for baking.

Calories, proteins, fats and carbohydrates per 100 g of product

Apricot juice, Raw: Calories 56.0 kcal, Proteins 0.2 grams, Fats 0.5 grams, Carbohydrates 13.6 grams per 100 g of product.

Calories56.0 kcal

Proteins0.2 grams

Fats0.5 grams

Carbohydrates13.6 grams

Data: USDA FoodData Central

Recipes with this ingredient

Apricot porridgeEuropean cuisine | Breakfast

Recipe by Archil Bazandarashvili, chef of the Erti restaurant (Rostov-on-Don).

Beef with PeachesItalian cuisine | Main courses

Beef with peaches can be used to create an excellent salad or a beautiful appetizer for a festive table. The dish looks unusual and has a unique taste. Canned peaches are used for the dish.

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Lenten Carrot Cake with WalnutsAmerican cuisine | Bakery and desserts

The hardest part of this cake is to grate a lot of carrots on the smallest grater. Otherwise, everything is extremely simple. Apricot juice, which is mixed into the dough, makes the taste more interesting, and the texture of the dough smoother and even creamier. And it allows you to avoid the common sin of vegan and Lenten baking - excessive density and dryness.

120

Jasmine creme brulee with spicy orangesEuropean cuisine | Bakery and desserts

Jasmine crème brûlée with spiced oranges is an exquisite dessert that combines the tenderness of French classic with Eastern aromas. The origins of crème brûlée trace back to 17th century France, where it became a symbol of gastronomic refinement. In this version, the traditional cream acquires subtle floral notes of jasmine that harmoniously intertwine with the rich sweetness of vanilla. Spiced oranges infused with cinnamon, anise, and ginger add freshness and zest to the dessert. The caramel crust—crispy and golden like a sunbeam—complements the velvety texture of the cream, creating a play of flavors and contrasts. This dessert perfectly concludes a meal, surprising and delighting with its harmony of scents, tastes, and textures, transforming an ordinary dinner into a gastronomic pleasure.

Entrecote with green beans and apricot and cilantro sauceFrench cuisine | Main courses

Entrecôte with green beans and apricot-cilantro sauce is a true masterpiece of French gastronomy, where juicy meat combines with the delicate aromas of fresh herbs and a sweet fruity note. Historically, entrecôte was a favorite dish of French butchers, skillfully highlighting the quality of beef. The contrast of textures makes it special: tender al dente beans, crunchy macadamia, and velvety potatoes in creamy butter. The apricot-cilantro sauce provides a refreshing accent that enhances the rich flavor of the meat. This dish is perfect for an exquisite dinner where both aesthetics and richness of flavors matter.