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1
Combine 3 cups water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
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2
Add apricots, and bring to a boil.
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3
Cover the saucepan with a tight-fitting lid, reduce heat, and simmer for 10 minutes.
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4
Add essence and stir.
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5
Remove from heat.
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6
Place apricot mixture in a blender.
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7
Process until you get a thick yummy sticky mixture; adding a little water to process, as and when necessary.
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8
Allow to cool for 15 minutes.
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9
Pour 5 cups chilled water in a pitcher.
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10
Now, take a large sieve over the pitcher and add the sticky apricot mixture, slowly over it; and keep stirring while you do so.
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11
You will see the apricot mixture's liquidy content trickle down into the pitcher and the thick sticky part remain in the sieve.
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12
Empty the thick sticky part into a bowl and keep aside.
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13
You can use this as a topping over cooked white rice (steaming hot rice), or you can use this as a marinade over chicken, or as a dip, or as a topping over chicken salad, or even on a pizza- use your imagination!
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14
Stir the apricot sherbet that's in the pitcher very gently; careful that it shouldn't spill, or you'll have alot of stickiness in the kitchen to clean up and nobody likes that.
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15
Close the lid of the pitcher.
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16
Carefully, put the pitcher in the refrigerator.
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17
Serve chilled.
