1 hr 10 mins
Charlotte J's Note:
I could not find this syrup in the store. But I did find a recipe for it at 'The Art of Drink' web site.
My Private Note
Units: US | Metric
- 1Place the almonds in a bowl and cover with cold water and allowed them to soak for 30 minutes.
- 2Drain and discard this water, then crush the almonds using a rolling pin, or you could use a food processor to chop them to a fine grind.
- 3If you need to, you can add some of the water to the food processor.
- 4Transfer the crushed almonds to a large bowl and mix them with the water, let stand for one to two hours.
- 5Place a damp cloth or cheese cloth in a mesh filter, over another bowl, and strain the almond and water mixture – squeeze the cloth to extract all the liquid.
- 6Put the chopped almonds back into the almond water, let it stand for another hour and then strain again.
- 7Repeat a third time if you wish.
- 8This is will get all the oils out of the almonds.
- 9Note: To speed up the process you can gently heat the almond water to 50°C (125°F). If you do this, you can cut the soak times to about 15 minutes.
- 10Pour the strained liquid into a pan, discard the almond pulp, add the sugar and cook over gentle heat, stirring constantly.
- 11Remove from the heat when the sugar is completely dissolved.
- 12Allow to cool for 15 minutes and then add the brandy or vodka and the orange flower water.
- 13Store the orgeat in a clean glass bottle.
- 14Once the orgeat has cooled down it is ready to use.
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Nutritional Facts for Orgeat Syrup
Serving Size: 1 (2096 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3888.3
- Calories from Fat 1518
- Total Fat 168.7 g
- Saturated Fat 12.9 g
- Cholesterol 0.0 mg
- Sodium 104.5 mg
- Total Carbohydrate 533.0 g
- Dietary Fiber 34.6 g
- Sugars 482.7 g
- Protein 73.1 g