Yield: 1 bottle
|20 ounces||Almonds, ground|
|6 cups||Sugar; up to 7 cups|
|2 tablespoons||Almond syrup|
|3 tablespoons||Bitter almond extract|
|2||Oranges; juice of Cold water; 3/4 c|
ALMOND COOLER, 1 SERVING
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