Hey, my precious lambs! It’s Mariah Carey, kicking off the heels and stepping into my kitchen for Mariah’s Culinary Butterfly. Today, I’m sharing something that’s got my soul humming—This Sweet, Cold Apricot Drink for Ramadan Is the Perfect Way to Refresh After Fasting. We’re talking a chilled, golden sip of apricot goodness—sweet, tangy, and so smooth it’s like a hug after a long day of fasting. I started making this years back when I needed something cool and quick for iftar, and honey, it’s been my Ramadan lifesaver ever since. Grab a seat—we’re mixing this step-by-step, and I’m spilling all my sweet secrets.

Ramadan’s that special time—fasting all day, waiting for that sunset call, and then breaking it with something that feels like love. I got hooked on this apricot drink ‘cause it’s easy, refreshing, and hits just right after hours of nothing. Growing up, I’d hear about folks sipping fruit drinks at iftar, and I wanted my own spin—apricots caught my eye, all sunny and juicy, and I ran with it. First time I made it, I spilled half the blender—sticky mess—but the taste? Pure gold. It’s less about cooking and more about chilling—perfect for a diva who’s juggling a million things.

We’re keeping it real—me and you, blending, pouring, maybe dancing to Daydream while we wait for it to cool. Takes about 20 minutes plus chill time, and it’s a Ramadan dream. So, blast some tunes, grab your blender, and let’s make this sweet, cold magic happen, darling!

What You Need (For 6-8 Thirsty Souls)

For the Apricot Drink

  • 1 pound dried apricots (soft ones, not hard rocks)
  • 6 cups water (split up—some for soaking, some for blending)
  • ½ cup sugar (adjust to your sweet tooth)
  • 1 tablespoon orange blossom water (or rose water—your vibe)
  • 1 teaspoon vanilla extract (my little twist)
  • Juice of 1 lemon (fresh, about 2 tablespoons)
  • Ice cubes (plenty—keep it cold)
  • Fresh mint leaves (for garnish—optional but cute)

Gear

  • Medium bowl (for soaking)
  • Blender (big enough for a party)
  • Fine mesh strainer (or cheesecloth if you’re fancy)
  • Pitcher (for chilling and serving)
  • Spoon (for stirring)
  • Knife (for lemon)
  • Measuring cups

Step 1: Soak the Apricots

Alright, let’s get these apricots ready, honey. Grab 1 pound of dried apricots—soft, golden ones, not the tough kind that break your teeth. Dump ‘em in a medium bowl and pour in 3 cups of water—room temp’s fine, just enough to cover ‘em. Let ‘em soak for at least 2 hours—overnight’s better if you’ve got time. They’ll plump up, get juicy, and soften—makes blending a breeze.

I skipped this step once—tried blending ‘em dry. Blender groaned, I cursed, and it was chunky mush. Learned my lesson—soaking’s non-negotiable. First Ramadan I made this, I forgot ‘til the last minute—rushed it in an hour, still worked, but longer’s smoother.

Mariah’s Tip: Check for pits—some sneaky ones hide in there.

Step 2: Blend the Goodness

Once they’re soaked, it’s blender time. Drain the apricots—save that soaking water, it’s gold—and toss ‘em into your blender. Add 3 more cups of fresh water, the sugar, orange blossom water, vanilla, and lemon juice. Hit blend—start low, then crank it to high—‘til it’s smooth as silk, about 1-2 minutes. Should be thick, golden, and smelling like a sweet dream—apricots, citrus, a floral hint.

I’ve overfilled the blender before—lid popped off, apricot goo everywhere. Laughed it off, cleaned it up—stick to half-full batches if yours is small. Tasted it mid-blend once—too tart, added more sugar. Play with it ‘til it’s your vibe.

Mariah’s Tip: Taste early—more sugar or lemon if it’s off, make it yours.

Step 3: Strain It Smooth

Grab a fine mesh strainer—or cheesecloth if you’re extra—and set it over your pitcher. Pour the blended mix through—push it with a spoon to get every drop. You’ll catch the pulpy bits—should be a couple tablespoons of mush left. Toss that or save it for baking—I’ve stirred it into muffins, not bad. What’s in the pitcher should be silky, no grit—pure liquid sunshine.

First time, I skipped straining—gritty sips, not cute. Now I don’t mess around—smooth’s the goal. One Ramadan, I strained it twice—overkill, but it was like velvet. Up to you how fancy you feel.

Mariah’s Tip: Use that soaking water if it’s too thick—thins it without losing flavor.

Step 4: Chill and Serve

Stick the pitcher in the fridge—let it chill at least an hour, cold as ice is best. When it’s iftar time, fill glasses with ice cubes—big handfuls, keep it frosty. Pour the apricot drink over—should be thick but pourable, golden and glowing. Garnish with a mint leaf if you’re feeling it—looks pretty, smells fresh. Give it a stir—ice melts fast, keeps it cool.

I’ve served it warm by accident—rushed it, no chill time. Still good, but cold’s the vibe after fasting. Made a big batch once—crew drank it dry before I got seconds. Now I hide a glass for myself.

Mariah’s Tip: Shake the pitcher before pouring—settles sometimes.

Why I’m Obsessed

This apricot drink’s my Ramadan hero—sweet, cold, and so damn refreshing. Hits perfect after fasting—light but rich, with that floral twist I love. Easy to whip up, looks like I tried—pure Carey magic. Try it, snap a pic, hit me up on Mariah’s Culinary Butterfly. What’s your iftar must-have, lambs? Holler!

Love,
Mariah