Almond Syrup Recipe
Yield: 1 BottleRecipe by luhu.jp
Ingredients:
4 1/2 cup: -Water,
20 ounce: Almonds, ground
6 cup: Sugar, up to 7 cups
3 tbsp: Bitter almond extract,
2: Oranges, juice of
ALMOND COOLER, 1 SERVING
2 tbsp: Almond syrup,
2 tbsp: Yogurt,
6 ounce: -Cold water, 3/4 c
Directions:
To serve, put a few tablespoons in a glass and add cold or sparkling
water and ice.
Bring water to a boil; add almonds and return to a boil. Remove from
heat and allow to cool thoroughly. Squeeze the ground almonds in
several layers of rinsed cheesecloth. Pour almond extract into a
saucepan; add sugar, bitter almond extract, and orange juice. Stir
well and bring to a boil; cook to a thick syrup consistency. Let cool
completely. If syrup if not thick enough, boil again for 5 minutes.
Pour into sterile bottles, seal and refrigerate. Can be used
immediately Serve with ice water or with club soda.
FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yogurt
and 6 oz (3/4 cup) cold water.
MAKES: 1 QUART SOURCE: _From My Grandmothers Kitchen: A Sephardic
Cookbook_ by Viviane Bicheck Miner
Source from luhu.jp
water and ice.
Bring water to a boil; add almonds and return to a boil. Remove from
heat and allow to cool thoroughly. Squeeze the ground almonds in
several layers of rinsed cheesecloth. Pour almond extract into a
saucepan; add sugar, bitter almond extract, and orange juice. Stir
well and bring to a boil; cook to a thick syrup consistency. Let cool
completely. If syrup if not thick enough, boil again for 5 minutes.
Pour into sterile bottles, seal and refrigerate. Can be used
immediately Serve with ice water or with club soda.
FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yogurt
and 6 oz (3/4 cup) cold water.
MAKES: 1 QUART SOURCE: _From My Grandmothers Kitchen: A Sephardic
Cookbook_ by Viviane Bicheck Miner
Source from luhu.jp