ORGEAT SYRUP RECIPES

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ORGEAT SYRUP RECIPE - FOOD.COM



Orgeat Syrup Recipe - Food.com image

I could not find this syrup in the store. But I did find a recipe for it at 'The Art of Drink' web site.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 1/2 litres

Number Of Ingredients 5

500 g blanched almonds
800 ml water
700 g table sugar
100 ml vodka or 100 ml brandy
2 tablespoons orange flower water (optional) or 2 tablespoons rose flower water (optional)

Steps:

  • Place the almonds in a bowl and cover with cold water and allowed them to soak for 30 minutes.
  • Drain and discard this water, then crush the almonds using a rolling pin, or you could use a food processor to chop them to a fine grind.
  • If you need to, you can add some of the water to the food processor.
  • Transfer the crushed almonds to a large bowl and mix them with the water, let stand for one to two hours.
  • Place a damp cloth or cheese cloth in a mesh filter, over another bowl, and strain the almond and water mixture – squeeze the cloth to extract all the liquid.
  • Put the chopped almonds back into the almond water, let it stand for another hour and then strain again.
  • Repeat a third time if you wish.
  • This is will get all the oils out of the almonds.
  • Note: To speed up the process you can gently heat the almond water to 50°C (125°F). If you do this, you can cut the soak times to about 15 minutes.
  • Pour the strained liquid into a pan, discard the almond pulp, add the sugar and cook over gentle heat, stirring constantly.
  • Remove from the heat when the sugar is completely dissolved.
  • Allow to cool for 15 minutes and then add the brandy or vodka and the orange flower water.
  • Store the orgeat in a clean glass bottle.
  • Once the orgeat has cooled down it is ready to use.

Nutrition Facts : Calories 3888.3, FatContent 168.7, SaturatedFatContent 13, CholesterolContent 0, SodiumContent 104.5, CarbohydrateContent 533, FiberContent 34.7, SugarContent 482.8, ProteinContent 73.1

HOMEMADE ORGEAT SYRUP RECIPE - NYT COOKING



Homemade Orgeat Syrup Recipe - NYT Cooking image

Mai tai recipes call for a seldom-employed artificial almond syrup called orgeat, or orzata, depending on whether you’re buying the faux-French version or the faux-Italian one. The problem is that faux-ness. Though orgeat is conceptually tethered to tiki, its twisted history predates tiki’s by a long stretch. Orge is the French for “barley,” and orgeat, orzata or, in Spanish, horchata, originally referred to a common method of making barley water, a nourishing drink, by crushing the grain in a mortar and pestle and adding water to it to emulsify the fats. Along the line, almonds were added to the mix, and eventually the humble grain got shoved out in favor of the rich and aromatic nut.

Provided by Toby Cecchini

Total Time 5 minutes

Yield 1.6 liters

Number Of Ingredients 4

1 1/10 pounds blanched or toasted blanched almonds
1 1/2 pounds sugar (1/2 demerara, 1/2 white)
1 tablespoon orange-flower water
2 teaspoons almond extract

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.

Nutrition Facts : @context http//schema.org, Calories 350, UnsaturatedFatContent 14 grams, CarbohydrateContent 48 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 6 milligrams, SugarContent 44 grams, TransFatContent 0 grams

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