Orgeat Syrup

Recipe by Charlotte J
READY IN: 1hr 10mins




  • Place the almonds in a bowl and cover with cold water and allowed them to soak for 30 minutes.
  • Drain 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.
  • If you need to, you can add some of the water to the food processor.
  • Transfer the crushed almonds to a large bowl and mix them with the water, let stand for one to two hours.
  • Place 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.
  • Put the chopped almonds back into the almond water, let it stand for another hour and then strain again.
  • Repeat a third time if you wish.
  • This is will get all the oils out of the almonds.
  • Note: 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.
  • Pour the strained liquid into a pan, discard the almond pulp, add the sugar and cook over gentle heat, stirring constantly.
  • Remove from the heat when the sugar is completely dissolved.
  • Allow to cool for 15 minutes and then add the brandy or vodka and the orange flower water.
  • Store the orgeat in a clean glass bottle.
  • Once the orgeat has cooled down it is ready to use.