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Almond Syrup

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Ingredients:

  • 4 1/2 c -Water
  • 20 oz Almonds, ground
  • 6 c Sugar; up to 7 cups
  • 3 tb Bitter almond extract
  • 2 Oranges; juice of
ALMOND COOLER, 1 SERVING
  • 2 tb Almond syrup
  • 2 tb Yogurt
  • 6 oz -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 Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bicheck Miner
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini