Countess Morphy

Sirop D’Orgeat

Preparation info
    • Difficulty

      Easy

Appears in
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Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Syrups of all descriptions are extremely popular in France, and are very cooling and pleasant drunk with the addition of a little cold water. Although nowadays these syrups are usually bought ready-made, in many old-fashioned French families home-made syrups are preferred. The sirop d’orgeat is one of the favourites.

Ingredients

  • 1 lb. of sweet almonds
  • 6 ozs. of bitter almonds
  • 1½

Method

Blanch and skin the almonds and pound them to a smooth paste in a mortar with a little water. Add about ½ pint of water and mix well. Put the almonds and water in a saucepan, add the remaining quantity of water, the sugar and orange flower water, and simmer in a double saucepan till th