This can be used to flavour yogurt, and it also makes a gorgeous summery cocktail by being mixed with champagne or prosecco. It'll last for a month in the fridge. You’ll need a sturdy sieve and some glass bottles to store the syrup in

1 kg fresh very ripe apricots

3 oranges, halved and juiced

250g ground almonds

Around a litre of water

Up to 500g sugar

• Put the washed apricots in a large heavy based pan. Bash them a bit to break them up, and add the orange juice, and the almonds

• Add water to come two thirds of the way up the fruit, cover and bring to the boil. Simmer for 15-20 minutes until the apricots have collapsed and released all of their juices

• Allow to cool for a few minutes then spoon into a sieve. Press it through the sieve into a measuring jug with a wooden spoon or ladle, extracting as much syrup as you can

• Stir in 10g of sugar for every 30mls of juice; you can do it to taste but bear in mind that sugar is the main preserving agent here. Pour the juice into a pan with the sugar, and stir over a low heat until the sugar is completely dissolved

• Meanwhile sterilize your bottles, by placing in a 160C oven for 30 minutes. Allow to cool, then fill with the syrup