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Mediterranean

Orgeat Syrup

The old almond syrup of the French and Italian coast: sweet almond milk pounded from blanched almonds, sweetened to a heavy syrup and perfumed with rose water and a little orange flower water, with a spoon of brandy to keep it. Silky, milky and intensely nutty — the backbone of a Mai Tai and lovely over crushed ice with soda.

SnacksDessertsVegan8g+ fibre
35 min20 prep · 15 cookMedium1194 kcalper serving
Orgeat Syrup

Method

  1. Put 100 g blanched almonds in a bowl, cover generously with cold water and leave to soak for 4 hours or overnight until they are plump and give easily under a fingernail. Drain well and discard the soaking water.
  2. Pound the drained almonds in a mortar, or pulse in a food processor, to a fine damp paste with no gritty pieces left — 3 to 4 minutes, scraping down the sides. The finer the paste, the milkier and richer the finished syrup.
  3. Heat 200 ml water in a small pan until it just trembles at the edges, about 85C, then pour it over the almond paste in a bowl. Stir well to slake it, cover and leave to steep for 1 hour, stirring once or twice as it cools.

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Per serving

1194kcal
19gprotein
168gcarbs
57gfat
11gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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