Apricot, lime and vanilla fruit juice | Recipe by Davide Malizia

Ingredients

1000g Mazzoni Apricot puree
665g Water
215g Granulated sugar
20g Mazzoni Lemon juice
60g Dextrose
1 Vanilla pods
Zest of 1 lime

In a cutter cooker, pasteurize the Mazzoni apricot puree, water, granulated sugar, dextrose and Mazzoni lemon juice at 84°C for 5 minutes. Flavor with the lime zest and vanilla. Bottle in jars previously sterilized in the oven at 100°C for 10 minutes. Close the jars and put them back in the oven for another 5 minutes.