Evenly prick the green almond husks with a fork and coat in the sugar in a non-reactive plastic container, then cover and refrigerate for 5 months. After the 5 months, gently strain into a sealable container and reserve in the refrigerator.
The syrup can be kept for up to 1 year and can be used as a condiment across a broad range of dishes. Green almonds are available in spring.
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