Almond syrup is very loved by many cooks, as it retains the wonderful rich taste of the nut, while making any dish sweet and tender. They also like to add it to tea and coffee, which gives the taste of the drink an aristocracy and a slight bitterness.
Almond syrup is extremely popular with bartenders. It goes well with various types of rum, orange juice, orange liqueur.
Tips before starting
When buying in-shell kernels, shake them in order to determine their quality. They must be heavy. The surface of the shell must be uniform and free from cracks.
It is not recommended to buy packaged shelled almonds, as their quality tends to be poor.
Peeled nuts spoil faster, so it’s best to smell and even taste them. Mustiness in taste and smell should alert.
Recipe with bitter almond extract
Ingredients
Almonds – 250 g
Sugars – 350 g
Water – 450 ml
Bitter almond extract – a couple of drops
Method of preparation
Dissolve sugar in water and heat to 40-45 degrees.
Place all ingredients in a blender and puree.
Pour the mixture into a muslin bag and hang for 1 hour over a bowl in which the syrup will collect. The syrup will look like a rather thick opal liquid.
Add a few drops of bitter almond extract to the syrup, close the lid tightly and store in the refrigerator.
Recipe with almond flour
Flour can be obtained at home. To do this, dry the peeled almonds in the oven and grind the prepared grains in a blender.
Ingredients
Almonds – 300 g
Sugar – 1,5 kg
Water – 1,5 L
Almond flour – 100 g
Method of preparation
To begin with, the almonds need to be blanched. To do this, the nucleoli are placed in a pot of boiling water for several minutes, then removed and washed under cold water. Now it cleans up very easily.
The peeled almonds are left to dry naturally, and then crushed with a knife.
Sugar is poured into the pan, the amount of sugar directly depends on taste preferences: you can use from 1,5 to 3 kg of granulated sugar.
Then, chopped almonds and almond flour are added to the pan.
Water is poured into a saucepan and put on fire. Then the almond mass is brought to a boil and boiled for 10 minutes over low heat.
Remove from heat and leave for 10 hours under the lid, so that the syrup is infused. During infusion, almond oil is extracted.
After 10-12 hours, the syrup should become concentrated. Then it is filtered through gauze and poured into a glass bottle.
Relevance: 04.03.2015
Tags: Syrup Recipes