Almond Syrup

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