Name: Almond Syrup
Ingredients: 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; 2 tb Almond syrup; 2 tb Yogurt Cold water; 3/4 c

CATEGORY	CUISINE	TAG	YIELD
	Jewish	Beverages, Jams, Jewish	1	Bottle

INGREDIENTS

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
2	tb	Almond syrup
2	tb	Yogurt Cold water; 3/4 c

INSTRUCTIONS

ALMOND COOLER, 1 SERVING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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