Place the granulated sugar with the water and citric acid in the stainless steel mixing bowl.
Attach the stir tool and the splashguard. Set the speed control to 1. Set the temperature to 80 degrees. Set the timer to 90 minutes and confirm.
Finally, add the baking soda (note, it will foam). Then allow the prepared sugar to cool.
Add the apricots together with the lemon juice to the ThermoResist blender and purée for a few seconds until an apricot purée forms.
Add the apricot purée and the vodka to the sugar in the stainless steel bowl and let the Cooking Chef run with the stir tool attached for a few seconds.
Pour the apricot liqueur into prepared, clean bottles.
Store in a cool and dark place.
For apricot liqueur, always use fully ripe, juicy apricots.
If the apricot skin is dark, remove it because otherwise the apricot liqueur will go a dark colour and get a bitter taste. Cover the apricots briefly with hot water and peel off the skin.
The apricot liqueur can be kept in the fridge for about 3 months. If the apricot liqueur is left for a long time, the apricot purée will separate. Shake the bottle before use to mix the contents together again.
To sterilise the bottles, fill them with boiling water. Empty them shortly before filling with the apricot liqueur. Close them immediately with a clean lid.