729. Orzata

Almond Syrup

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 200 grams (about 7 ounces) of sweet almonds with 10 or 12 bitter almonds

Method

Blanch and crush the almonds in a mortar, moistening them every now and then with the orange-flower water. When they have been reduced to a very fine paste, dissolve them in a third of the water and strain the juice through a cloth, squeezing well. Return to the mortar the dried paste remaining in the cloth and pound again with the pestle. Dilute again with another third of the water and strain