Apricot Wine Recipe - Delicious Homemade Recipe with Apricots, Raisins, Ginger, Yeast and More

Apricot Wine

Apricot Wine Recipe - Delicious Homemade Recipe with Apricots, Raisins, Ginger, Yeast and More
Preparation time: 30 days | Servings: 5


Apricot Wine
Apricot Wine

Apricot wine, with its rich golden hue and sweet, fruity aroma, is a delightful homemade beverage that captures the essence of summer. This recipe offers a traditional approach to crafting a unique and flavorful wine from dried apricots, incorporating natural sugars and citrus notes for a well-rounded taste. Perfect for special occasions or as a homemade gift, apricot wine is a testament to the joy of crafting something truly special from simple ingredients.


The tradition of making fruit wines dates back centuries, with each culture adapting the process to the fruits available in their region. Apricot wine, in particular, has roots in areas where apricots thrive, such as the Mediterranean and parts of Asia. This recipe draws inspiration from ancient winemaking techniques, modernized for the home brewer. It celebrates the apricot's journey from a cherished seasonal fruit to a sophisticated and enjoyable beverage.


How to prepare

  1. Wash the apricots several times, changing the water with each wash.
  2. Dry the apricots and cut them in halves.
  3. Place the apricots in a large crock and pour warm water over them, reserving 0.5 cup to dissolve the yeast cake.
  4. Stir in the sugars, fruit, raisins, and ginger.
  5. Add the dissolved yeast and mix well.
  6. Cover the crock with its top and let the mixture stand for 30 days, stirring it every other day.
  7. After 30 days, strain the mixture and bottle it.


  • Experiment with adding different spices, such as cinnamon or clove, for a warmer flavor profile. You can also try mixing apricots with other dried fruits like peaches or plums for a more complex taste.

Cooking Tips & Tricks

To ensure the success of your apricot wine, consider the following tips:

- Use high-quality, unsulfured dried apricots for the best flavor.

- Ensure all equipment is thoroughly sterilized to prevent contamination.

- Patience is key; allow the wine to ferment and age properly to develop its flavors.

- Taste the mixture periodically; you can adjust the sweetness by adding more sugar if desired.

Serving Suggestions

Apricot wine is best served chilled, either on its own or as part of a wine cocktail. It pairs beautifully with light appetizers, cheese platters, or fruit desserts, enhancing the flavors of the meal.

Cooking Techniques

The key technique in making apricot wine is fermentation, a process that requires careful attention to temperature and sanitation to ensure a successful outcome.

Ingredient Substitutions

If dried apricots are not available, you can use fresh apricots or a combination of dried and fresh. Honey or maple syrup can be substituted for sugar for a different flavor profile.

Make Ahead Tips

Apricot wine needs time to ferment and age, making it a perfect make-ahead project. Start your batch in the early summer to enjoy it by the holidays.

Presentation Ideas

Serve apricot wine in a clear wine glass to showcase its beautiful color. Garnish with a slice of apricot or a twist of citrus peel for an elegant touch.

Pairing Recommendations

This wine pairs well with soft cheeses, light meats like poultry or pork, and fruit-based desserts. Its sweetness also complements spicy dishes, providing a refreshing balance.

Storage and Reheating Instructions

Bottle the wine properly and store it in a cool, dark place. Apricot wine does not require reheating and can be enjoyed chilled or at room temperature. Once opened, consume within a few days for the best taste.

Nutrition Information

Calories per serving

A standard serving of apricot wine (approximately 5 ounces) contains about 120-150 calories, depending on the final alcohol content and residual sugars.


A serving of apricot wine contains approximately 20-30 grams of carbohydrates, primarily from the natural sugars in the apricots and added sugars. The exact amount can vary depending on the fermentation process and how much sugar is converted into alcohol.


Apricot wine is virtually fat-free, making it a lighter option for those monitoring their fat intake.


This beverage contains minimal protein, as it is primarily composed of fruits and sugars.

Vitamins and minerals

While most of the vitamins in the fresh apricots are lost during the fermentation process, apricot wine can still contain traces of vitamins A and C, as well as minerals like potassium and magnesium, contributing to its nutritional value.


Apricot wine is free from common allergens such as nuts, dairy, and gluten. However, those with sensitivities to sulfites, a natural byproduct of fermentation, should consume it with caution.


Apricot wine offers a delightful balance of sweetness and acidity with minimal fats and proteins. While it provides some vitamins and minerals, it is primarily enjoyed for its flavor and should be consumed in moderation due to its alcohol and sugar content.


Crafting apricot wine is a rewarding process that combines simple ingredients to create a beverage rich in history and flavor. With its sweet, fruity notes and beautiful color, apricot wine is a delightful addition to any table, offering a taste of summer that can be enjoyed all year round.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was handed down to me by my dear friend, Sylvia, who learned it from her own grandmother many years ago. As soon as I read through the ingredients and instructions, I could tell that this apricot wine was going to be a labor of love.

The recipe called for fresh apricots, sugar, water, and a few secret ingredients that Sylvia swore were the key to making the most delicious apricot wine you've ever tasted. I was intrigued and couldn't wait to give it a try.

I remember the day I decided to make the apricot wine like it was yesterday. It was a warm, sunny day in the middle of summer, and the apricots on my tree were ripe for picking. I carefully selected the best ones, feeling their softness and sweetness in my hands as I gathered them in a basket.

Back in my kitchen, I washed and sliced the apricots, marveling at their vibrant orange color and juicy texture. I followed Sylvia's instructions to the letter, simmering the apricots with sugar and water until they were soft and fragrant.

As the mixture cooled, I added the secret ingredients that Sylvia had shared with me in a hushed tone, as if they were some ancient family secret. I stirred the concoction gently, feeling a sense of anticipation as the flavors melded together.

After adding the final touches, I poured the mixture into a large glass jar and covered it with a clean cloth. I placed it in a dark corner of my pantry, where it would sit and ferment for the next few weeks.

Every day, I would check on the apricot wine, giving it a stir and a taste to see how it was progressing. The aroma that wafted from the jar was intoxicating, a heady mix of apricots, sugar, and the mysterious secret ingredients that gave the wine its unique flavor.

Finally, after weeks of waiting, the time had come to strain the apricot wine and bottle it. I carefully poured the liquid through a cheesecloth, watching as the rich, amber-colored wine dripped into a waiting bottle.

I took a sip of the apricot wine, savoring the delicate sweetness and slight tanginess that lingered on my tongue. It was like nothing I had ever tasted before, a true labor of love that had taken time, patience, and skill to create.

As I shared the apricot wine with family and friends, they marveled at its unique flavor and asked me for the recipe. I smiled and told them that it was a secret passed down through generations, a gift from Sylvia and her grandmother that I was honored to share.

And so, the recipe for apricot wine became a cherished part of my culinary repertoire, a reminder of the power of tradition, friendship, and the joy of creating something truly special from simple ingredients. I will always be grateful to Sylvia for passing on this recipe to me, and I look forward to sharing it with future generations, keeping the spirit of homemade goodness alive and well.


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