Almond Syrup

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Title: Almond Syrup
Yield: 1 Bottle
Categories: Beverages, Jams, Jewish

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

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