TraderSkip11
Member
This Syrup is used in a ton of different Tiki Cocktails. There are tons of different Recipes out there, this one comes from Smugglers Cove:
SC Orgeat Syrup:
1 Pound blanched Almonds
4 Cups water
5 Cups white granulated sugar
1/4 Teaspoon rose water
1/4 Teaspoon orange flower water
2 teaspoons of lightly aged rum ( this is to add to its shelf life)
Add the almonds and water to a large pot and bring to a boil over high heat. Strain almonds and set aside in a large bowl, while also reserving the reaming "almond water" in a separate bowl.
In a food processor fitting with the steel blade grind 2 cups of the boiled almonds into a small rice-sized pieces. Slowly add about 11 ounces of the "almond water" to the food processor and blend until the water and almond create what we will call "Almond paste". Pour the contents of the food processor into a pitcher. Repeat blending process again. Add the second batch of "Almond Paste" to the first one in the pitcher. Let the paste cool for about an hour. Set a fine mesh- wire strainer line with a cheesecloth over a pot. In batches, ladle some of the "almond paste" into a square of the cheesecloth with your hand and squeeze out the liquid this creates "almond milk". Discard the almond remains. Repeat until all of the paste has been strained.
Then Set the fine-mesh wire strainer lined with new cheese cloth over a 4-cup glass measuring cup. Pour the almond milk through the cheese cloth-line strainer into the measuring cup and make not of the yield. *You should make about 2 1/2 cups of almond milk*. Set a fine-mesh strainer line with a cheesecloth over a 4 quart pot and pour the almond milk through the cheesecloth lined strainer into the pot.
Measure twice as much sugar as the almond milk yield (about 5 cups) and add to the pot of almond milk. Stir on low heat until the sugar is fully dissolved into the milk, this should take 10-15 minutes. Taste it, it is ready when there is no grittiness. Remove pot from heat. Once the syrup is cool add the rose and orange water. Strain once more through a cheesecloth lined mesh strainer. Put into a seal-able container and keep cool. Should last a few weeks if kept cold.
Hope this helpful!
SC Orgeat Syrup:
1 Pound blanched Almonds
4 Cups water
5 Cups white granulated sugar
1/4 Teaspoon rose water
1/4 Teaspoon orange flower water
2 teaspoons of lightly aged rum ( this is to add to its shelf life)
Add the almonds and water to a large pot and bring to a boil over high heat. Strain almonds and set aside in a large bowl, while also reserving the reaming "almond water" in a separate bowl.
In a food processor fitting with the steel blade grind 2 cups of the boiled almonds into a small rice-sized pieces. Slowly add about 11 ounces of the "almond water" to the food processor and blend until the water and almond create what we will call "Almond paste". Pour the contents of the food processor into a pitcher. Repeat blending process again. Add the second batch of "Almond Paste" to the first one in the pitcher. Let the paste cool for about an hour. Set a fine mesh- wire strainer line with a cheesecloth over a pot. In batches, ladle some of the "almond paste" into a square of the cheesecloth with your hand and squeeze out the liquid this creates "almond milk". Discard the almond remains. Repeat until all of the paste has been strained.
Then Set the fine-mesh wire strainer lined with new cheese cloth over a 4-cup glass measuring cup. Pour the almond milk through the cheese cloth-line strainer into the measuring cup and make not of the yield. *You should make about 2 1/2 cups of almond milk*. Set a fine-mesh strainer line with a cheesecloth over a 4 quart pot and pour the almond milk through the cheesecloth lined strainer into the pot.
Measure twice as much sugar as the almond milk yield (about 5 cups) and add to the pot of almond milk. Stir on low heat until the sugar is fully dissolved into the milk, this should take 10-15 minutes. Taste it, it is ready when there is no grittiness. Remove pot from heat. Once the syrup is cool add the rose and orange water. Strain once more through a cheesecloth lined mesh strainer. Put into a seal-able container and keep cool. Should last a few weeks if kept cold.
Hope this helpful!
