Orgeat Syrup Recipe

How to Make Orgeat Syrup

1. Blanch 1 cup of almonds by pouring boiling water over them and letting them sit for 1 minute. Drain and peel off the skins.
2. Place the blanched almonds in a bowl, cover with 4 cups of cold water, and let soak for 30 minutes.
3. Drain the almonds and finely grind them using a food processor or by crushing them with a rolling pin. Add a little water if needed to create a paste.
4. Transfer the almond paste to a large bowl, add 2 cups of water, and let it stand for 1-2 hours.
5. Line a fine-mesh sieve with cheesecloth, set it over a bowl, and pour the almond mixture into the sieve. Squeeze the cheesecloth thoroughly to extract all the liquid.
6. Return the almond pulp to the almond milk and let it stand for another hour. Strain again through the cheesecloth.
7. For an even richer flavor, repeat the soaking and straining process a third time, reducing soak time to 15 minutes each time.
8. Discard the almond pulp.
9. Pour the strained almond milk into a saucepan. Add 1 cup of granulated sugar and cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
10. Remove from heat and let cool for 15 minutes.
11. Stir in 1/4 cup of brandy or vodka (optional) and 2 tablespoons of orange flower water.
12. Pour the orgeat syrup into a clean glass bottle and store in the refrigerator. Ready to use once cooled.