A velvety smooth apricot nectar traditionally prepared during Ramadan across the Arab world, made from sheets of dried apricot paste.

Tear apricot paste into small pieces.
Soak in warm water for 2 hours or overnight until soft.
Blend the soaked apricot and water until silky smooth.
Add sugar and rose water, blend again briefly.
Strain through a fine sieve if desired for a smoother texture.
Serve chilled, garnished with pine nuts, traditional at Ramadan iftar tables.
Enjoyed Qamar al-Din Apricot Nectar? Try Shakshuka with Feta & Herbs — Perfect recovery meal.
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