Rosata, a Tunisian Aperitif

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Tunisians convert peeled almonds to make an apéritif, a delicious cold milky drink called rosata. Tunisian cooks often soak some imperfect and too-dry almonds in hot milk to make their rosata creamier and more delicate. This drink is best made a day in advance.

The French writer Colette had her own peculiar opinion about consuming almond milk. In her novelette Gigi, the old aunt cups her hands like conch shells over Gigi's bosom, then makes her promise

Ingredients

Method