Apricot pit ratafiÀ

Peel and break up the pits and let them infuse in the alcohol for 15 days, shaking the jar occasionally.

After this time, drain the pits with a strainer and collect the infusion in a bowl; add the syrup prepared by dissolving the sugar in two and a half liters of water.

Bottle the ratafià: it will need an additional resting period of one month in a cool, dry place.