Combine everything in a small pot. Bring to a boil. Reduce flame to low, and cook until the sugar is completely dissolved, about 5 minutes. As foam rises to the top of the pot, skim it off with a spoon. This ensures a clear, not cloudy, syrup.

Remove the apricots with a slotted spoon, and store them in a container, in the fridge, for another use (see this recipe).

Pour the syrup into a glass jar, and store, covered, in the fridge.