Syrian Apricot Juice (Qamar al-Din)
A silky, tangy-sweet chilled apricot drink made from sheets of dried apricot paste, traditionally served during Ramadan. Soaking and blending the paste gives a deep amber juice with a bright, concentrated apricot flavor.
- Prep
- 15 min
- Cook
- —
- Wait
- 5 hr
- Total
- 5 hr 15 min
- Makes
- About 1.5 liters (6 cups), 6 servings of 1 cup (250 ml)
Steps
Before you start
- Start at least 5 hours ahead (or the night before): the paste needs time to soften and the juice needs time to chill.
- Qamar al-Din is sold as thin dried apricot sheets or rolls at Middle Eastern grocers; choose unsweetened paste if you can, so you control the sugar.
- Taste the juice before adding all the sugar, since sweetness varies between brands of paste.
Cut the paste
- Using scissors or a knife, cut or tear the apricot paste sheets into roughly 1-inch (2.5 cm) pieces.
- Smaller pieces dissolve faster and more evenly.
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Ready when: Pieces are roughly uniform and no larger than 1 inch.
Tip: Oil the scissors lightly or wet them if the paste sticks.
Soak the paste
- Place the pieces in a large bowl and pour over 5 cups (1200 ml) cold water.
- Press the pieces under the surface, cover, and leave at room temperature for 3 hours, stirring and pressing the pieces apart every hour.
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Ready when: Paste is very soft, swollen and easily crushed between your fingers, with the water turned orange.
Tip: For a faster option, use warm (not hot) water and soak 1 hour; for a stronger flavor, soak overnight in the fridge.
Mash the softened paste
- Squeeze and mash the softened paste with your hands or a potato masher to break up any remaining firm bits.
- Stir well so the mixture looks thick and cloudy.
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Ready when: No hard or leathery chunks remain; mixture looks like a thick orange slurry.
Blend until smooth
- Working in two batches, blend the paste and its soaking water with the sugar on high for 1 to 2 minutes, until completely smooth and frothy.
- Add the sugar to the first batch and divide as needed.
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Ready when: Liquid is uniformly smooth, deep orange and thick like a light nectar, with no visible flecks.
Tip: Fill the blender no more than two-thirds full so it does not overflow.
Strain the juice
- Pour the blended juice through a fine-mesh strainer into a pitcher, pressing with a spoon to push the liquid through.
- Discard any tough fibers left behind.
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Ready when: Only a small amount of pulp remains in the strainer.
Tip: Skip straining if your blender is powerful and you like a thicker, more nectar-like drink.
Adjust and flavor
- Stir in up to 1 cup (250 ml) cold water until the juice is pourable, like a thin smoothie.
- Taste and add up to 2 more tablespoons sugar if needed, stirring until dissolved.
- Stir in orange blossom water, if using.
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Ready when: Juice tastes pleasantly sweet with a pronounced tang and flows easily from a spoon.
Tip: Flavors dull once chilled, so make it slightly sweeter than you want.
Chill thoroughly
- Cover the pitcher and refrigerate for at least 2 hours, until very cold.
- Stir well before serving, as the juice settles.
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Ready when: Juice is cold throughout.
Serve
- Stir, then pour into glasses over ice, if using.
- Serve right away.
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Ready when: Juice is evenly mixed with no separated layer.
Good to know
Tips
- Stir the juice before every pour; apricot solids settle naturally.
- If the juice tastes flat, a small squeeze of lemon juice brightens it.
- For a thicker, more traditional texture, use less dilution water; for a lighter drink, add more.
- Do not use hot water, which can give a cooked flavor.
Make ahead
"Make the juice up to 2 days ahead and keep covered in the refrigerator. Stir well before serving."
Storage & reheating
"Refrigerator: up to 4 days in a covered pitcher or jar; stir before pouring. Freezer: up to 3 months in freezer-safe containers with 1 inch (2.5 cm) headspace; thaw overnight in the fridge and stir. Not suitable for room-temperature storage beyond 2 hours."
Substitutions
- granulated sugar → honey or agave syrup. Use about the same amount, stirred in until fully dissolved.
- orange blossom water → rose water. Use ½ teaspoon, as it is stronger.
- dried apricot paste (qamar al-din) → unsulfured dried apricots. Use 8 oz (227 g) chopped dried apricots and soak 6 hours or overnight; the juice will be a little thicker and may need more water.