Almond syrup

Yield: 1 bottle

Measure Ingredient
4½ cup -Water
20 ounces Almonds, ground
6 cups Sugar; up to 7 cups
2 tablespoons Almond syrup
2 tablespoons Yogurt
3 tablespoons Bitter almond extract
2 Oranges; juice of Cold water; 3/4 c


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 (¾ cup) cold water.

MAKES: 1 QUART SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bicheck Miner

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