On making orgeat syrup

Since ISPCON sucked so bad, I’ll talk instead about how I made orgeat syrup last weekend. I’ve been meaning to try it out since the falernum was so successful (and it’s gone already — time to make another batch). Here’s what I did:
Zuckervati’s Orgeat Syrup #1

  • 300g blanched whole almonds
  • 400ml water
  • 2 Tbsp rose water
  • 1 Tbsp almond extract
  • 1 Tbsp orange extract
  • 100ml brandy
  • 2:1 sugar syrup to fill 750ml

Mix almonds and water in blender and blend quickly, until the almonds are coarsely chopped (less than 10s of blending). Pour into a large bowl, cover and set aside for a few hours. Stir it occasionally. Strain through cheesecloth (I recommend this vs. coffee filters or strainers because the almonds will retain the liquid quite effectively; you’ll need to squeeze the cheesecloth until all the liquid is removed). Once the almond milk is extracted, add the rose water and extracts, and brandy. You should have about 500-550ml at this point. Fill a 750ml bottle with the mix, and top it off with the 2:1 sugar syrup). Cork/seal the bottle and shake it until the syrup mixes in with the almond milk.
Now, I really should have been using orange flower water instead of orange extract, but this was what I had in the spice cupboard. Next time, I’ll use orange flower water if I can find any. Also, my rosewater was a little weak, possibly because I’ve had it for a long time (without really knowing what to do with it until now).
The resulting batch was very mild and delicious, not anything like the commercially -made Lia Orzata syrup I have. No harsh chemical taste, no overwhelming almond sensation coating your tongue.
After a couple of days, the batch separated quite completely into two layers, but a little shake brought it back to its uniform creaminess. I’m guessing that there’s not much you can do about this, except to add something to prolong the suspension. I would have probably doubled the quantities of extracts, just to make the mild flavour more evident in mixed drinks. It’s excellent on its own, and very subtle.

One Response to “On making orgeat syrup

  • So, I managed to get some decent rose flower water and orange flower water to replace the bland rosewater and incorrect orange extract mentioned in the recipe above.
    Can’t wait to try a second batch.