| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury6 |
1 |
servings |
INGREDIENTS
| 250 |
g |
Almonds; (8oz) |
| 625 |
g |
Caster sugar; (1 1/4lb) |
| 1 |
l |
Water; (1 3/4 pints) |
| 2 |
dr |
Pure almond essence; (2 to 3) |
INSTRUCTIONS
Drop the almonds into boiling water, simmer for 2 minutes, strain and when
cool, skin them. Grind them, preferably in a coffee grinder, to produce a
fine powder.
Dissolve the sugar in the water and boil for 2 minutes. Add the almonds,
stir and boil for 8 more minutes until the mixture looks thickened. Add the
almond essence and let it cool completely.
Strain through a fine strainer, or one lined with muslin, squeezing and
pressing it down, in order to extract all the juices.
Store in clean bottles, seal and keep in a cool place. It will last for
months.
To serve, pour about 2.5cm (1 inch) into each glass, dilute with cold water
and add an ice cube.
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