fill the apricots with the sugar in a pot that fits at least 3 liters. Stirr and let sit for around 2 hours, the sugar should be slightly dissolved.

Mix with an immersion blender and add the water and the lemon slices.

Bring to boil under medium heat and turn to smaller heat and let simmer for 20-25 minutes.

Prepare the empty and sterilised bottles, the sieve and a funnel already, because once the syrup is cooked, you have to work relatively fast.

fill in the syrup in the bottles and close them immediately.

Closed and in a dark and cool place, they stay good for months. Once opened they have to be kept in the fridge.

fill all the ingredients in a bottle, jar or pitcher and add icecubes. Adjust the syrup to your personal taste.