Place apricots and water in a large saucepan, bring to simmer and reduce heat to medium.
Let simmer for about 30 minutes or until apricots are really soft and completely broken down. Add sugar and lemon juice and cook for another 5 minutes, until all of the sugar has completely dissolved.
Remove from the heat. Pour the mixture through a large fine sieve set over a large bowl, pushing the apricots through with the wooden spoon or spatula.
Keep pushing it through the sieve until no more juice and puree comes through. You should be left with roughly about half of fruit pulp to what you have started with. Decant into jug or bottle and store in the fridge for up to a week. Enjoy straight, with some ice, or diluted with some still or sparkling water.
If preserving nectar, pour it while it's hot into sterilised canning jars, filling ¾ of the jar, close with lids and place in a large pan covered with water. Boil for 30 minutes, allow the water and jars to cool completely, then remove the jars and place in a cool, dry place for up to 6 months.
You can store this apricot nectar in a jug, in your fridge for up to a week.
If preserving, make sure you first sterilise your glass jars or bottles and their lids.
The nectar will separate, after sitting still for a while. This is normal and it's nothing to be worried about. Make sure to shake the jar/ bottle well before serving it. If storing in a jug or bottle in the fridge, stir it with a spoon before serving.