Best Orgeat Syrup Recipes

HOMEMADE ORGEAT SYRUP

Steps:

• Combine almonds with 11 ounces of water in a blender and blend briefly until uniformly but roughly chopped. Pour into a nonreactive bowl and add one liter of boiling water. Stir well and let stand for three hours. Line a sieve or chinois with overlapping layers of fine cheesecloth, arranging them in an X pattern and leaving a fair amount trailing over to grab hold of. Pour in the mixture and allow it to filter through, assisting with a wooden spoon if necessary. Fold up the ends of the cheesecloth carefully to trap the pulp in a bag and squeeze out the remaining liquid. (This is important, as the pulp retains a fair amount of emulsion.) Discard cheesecloth and pulp. Place emulsion mixture in a pan, add sugar and heat mildly through (140 degrees or less), stirring until sugar is fully dissolved. Remove from heat and allow to cool to room temperature. Add orange-flower water and almond extract and funnel into a clean, capped bottle to refrigerate. Optionally you may add 2 or 3 ounces of vodka to the syrup, as a preservative.

ORGEAT SYRUP

Steps:

• Place the almonds in a bowl and cover with cold water and allowed them to soak for 30 minutes.
• Drain and discard this water, then crush the almonds using a rolling pin, or you could use a food processor to chop them to a fine grind.
• If you need to, you can add some of the water to the food processor.
• Transfer the crushed almonds to a large bowl and mix them with the water, let stand for one to two hours.
• Place a damp cloth or cheese cloth in a mesh filter, over another bowl, and strain the almond and water mixture - squeeze the cloth to extract all the liquid.
• Put the chopped almonds back into the almond water, let it stand for another hour and then strain again.
• Repeat a third time if you wish.
• This is will get all the oils out of the almonds.
• Note: To speed up the process you can gently heat the almond water to 50°C (125°F). If you do this, you can cut the soak times to about 15 minutes.
• Pour the strained liquid into a pan, discard the almond pulp, add the sugar and cook over gentle heat, stirring constantly.
• Remove from the heat when the sugar is completely dissolved.
• Allow to cool for 15 minutes and then add the brandy or vodka and the orange flower water.
• Store the orgeat in a clean glass bottle.
• Once the orgeat has cooled down it is ready to use.

ORGEAT SYRUP

Steps:

• 1. Toast almonds. (oven at 400F for 10-15 minutes, tossing once or twice) 2. Add to a double-ply ziplock and bash the living hell out of them with a rolling pin. (you'll have a few whole pieces left, some crumbs and everything in-between) 3. Add almonds with sugar and water to a pan and bring to a simmer. Simmer for two minutes. Remove from the heat, cover, and let sit for at least 12 hours. 4. Strain through two layers of cheese cloth. Add the rose and orange flower waters. Bottle.