ALMOND SYRUP ORGEAT RECIPES

Steps:

• Add the sugar and water to a saucepan and bring to a boil for 2-3 minutes. This is creating the syrup base.
• While you're waiting, blend the almonds in a food processor until they are finely ground.
• Add the ground almonds to the syrup and reduce the heat to low. Simmer for another 2-3 minutes.
• Remove the pot from the burner and cover with a lid. Steep for 3-4 hours.
• After it has steeped, strain the mixture into a large bowl using a cheesecloth or very fine mesh strainer.* Throw the almond grounds away.
• Add the orange blossom water, rosewater, and brandy (optional) to the syrup. Stir to combine.
• Pour the homemade orgeat syrup into a lidded container. Store in the fridge for 2-4 weeks, depending on if you used brandy or not as a preservative.

Steps:

• Combine almonds with 11 ounces of water in a blender and blend briefly until uniformly but roughly chopped. Pour into a nonreactive bowl and add one liter of boiling water. Stir well and let stand for three hours. Line a sieve or chinois with overlapping layers of fine cheesecloth, arranging them in an X pattern and leaving a fair amount trailing over to grab hold of. Pour in the mixture and allow it to filter through, assisting with a wooden spoon if necessary. Fold up the ends of the cheesecloth carefully to trap the pulp in a bag and squeeze out the remaining liquid. (This is important, as the pulp retains a fair amount of emulsion.) Discard cheesecloth and pulp. Place emulsion mixture in a pan, add sugar and heat mildly through (140 degrees or less), stirring until sugar is fully dissolved. Remove from heat and allow to cool to room temperature. Add orange-flower water and almond extract and funnel into a clean, capped bottle to refrigerate. Optionally you may add 2 or 3 ounces of vodka to the syrup, as a preservative.