Apricot Sesame Juice
A silky, nutrient-dense juice inspired by Middle Eastern flavors. Fresh apricots are blended with tahini for creaminess and body, sweetened with honey, and balanced with cool water and a hint of cardamom. The result is a naturally sweet, subtly spiced drink that's equally at home as a breakfast sipper or afternoon refreshment. No dairy required—tahini creates the luxurious mouthfeel.
- Prep
- 10 min
- Cook
- —
- Wait
- 5 min
- Total
- 15 min
- Makes
- 2 servings (about 12 fl oz each)
Steps
Before you start
- Chill your glasses in the freezer if you prefer a very cold drink
- Use fresh ripe apricots; if unavailable, frozen unsweetened apricots (thawed) work well
- Have a fine-mesh strainer and cheesecloth or a nut-milk bag ready
Prepare ingredients for blending
- Pit and halve the fresh apricots.
- If your tahini is thick or separated, whisk it with a tablespoon of warm water to loosen it slightly.
- Measure out the honey, lemon juice, cardamom, and cold water.
- This ensures all ingredients are ready and the tahini will incorporate smoothly into the blender.
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Ready when: All ingredients are prepped and measured
Tip: Loosening thick tahini beforehand prevents clumping and ensures even blending.
Blend until smooth
- Add the halved apricots, tahini, honey, lemon juice, cardamom (if using), and cold water to a high-powered blender.
- Blend on high speed for 60–90 seconds, until the mixture is completely smooth and creamy.
- Stop halfway through and scrape down the sides with a spatula to ensure tahini is fully incorporated and no lumps remain.
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Ready when: Mixture is smooth and creamy with no visible tahini specks or lumps
Tip: A high-powered blender ensures the tahini emulsifies smoothly; a regular blender may leave small bits of tahini or uneven texture.
Strain for silky texture
- Pour the blended mixture through a fine-mesh strainer lined with cheesecloth or into a nut-milk bag set over a large bowl.
- Allow it to drain naturally for 5 minutes without pressing.
- After the initial drain, gently press the pulp with the back of a spoon to extract the remaining liquid.
- You should yield about 24 fl oz (710 ml) of juice.
- Discard the fibrous solids.
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Ready when: Juice has stopped dripping; solids are very dry and dense
Tip: Avoid aggressive squeezing—gentle pressure extracts flavor without pushing fiber back into the juice, which would make it grainy.
Serve and enjoy
- Divide the strained juice evenly between two chilled glasses (about 12 fl oz each).
- If desired, add ice cubes or a splash of additional cold water to adjust consistency.
- Stir gently with a spoon to recombine any settled tahini before the first sip.
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Tip: Serve immediately for the best flavor and creamy texture; the juice can separate slightly if left standing for more than an hour.
Good to know
Tips
- For extra creaminess, chill the blender jar beforehand or blend the ingredients with a handful of ice cubes (reduce the water to 1¼ cups / 295 ml to compensate).
- This juice pairs beautifully with Middle Eastern flavors—serve alongside pastries like ma'amoul or alongside a bowl of labneh and honey.
- For a more indulgent version, replace ¼ cup (60 ml) of the water with coconut milk or oat milk for extra richness.
- Tahini can naturally separate with oil rising to the top; if this happens before blending, stir it well to recombine for a more stable emulsion.
Make ahead
Prepare the blended mixture and store it in an airtight container in the refrigerator for up to 2 days before straining. Strain and drink fresh within 1 hour of straining for best texture.
Storage & reheating
Best enjoyed fresh on the day of making. Refrigerate any leftovers in an airtight glass bottle for up to 1 day. The juice will separate as it sits; stir or shake well before serving again. Do not freeze, as the texture will become grainy upon thawing.
Substitutions
- fresh ripe apricots, pitted and halved → Frozen unsweetened apricots (thawed) or dried apricots (soaked in warm water for 30 minutes, then drained). Dried apricots will yield a more concentrated, deeper flavor; reduce to 6 oz (170 g) and increase water to 1¾ cups (415 ml).
- tahini (sesame seed paste) → Almond butter or sunflower seed butter. Both create a creamy texture, but the sesame flavor will be lost. Use the same amount (3 tablespoons / 45 g).
- honey → Agave nectar or maple syrup. Use the same amount (2 tablespoons / 30 g). Agave is more neutral; maple will add subtle depth.
- ground cardamom → Ground cinnamon or a pinch of rose water. Cinnamon adds warmth; rose water adds floral notes. Use only a scant ¼ teaspoon (0.5 g) cinnamon or 2–3 drops of rose water.
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- Meal
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- Cuisine
- Middle Eastern
- Method
- No-Cook