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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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
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