Recipe: Almond Syrup

Title: Almond Syrup
Categories: Beverages, Syrups, Gifts, Jewish, Sephardic
Yield: 1 bottle

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

MMMMM------------------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