Title: Almond Syrup
Categories: Beverages Syrup Jewish
Yield: 1 Bottle

4 1/2	c	-Water
20	oz	Almonds, ground
6	c	Sugar; up to 7 cups
3	tb	Bitter almond extract
2		Oranges; juice of
ALMOND COOLER, 1 SERVING
2	tb	Almond syrup
2	tb	Yogurt
6	oz	-Cold water; 3/4 c

To serve, put a few tablespoons in a glass and add cold or sparkling water and ice.

Bring water to a boil; add almonds and return to a boil. Remove from heat and allow to cool thoroughly. Squeeze the ground almonds in several layers of rinsed cheesecloth. Pour almond extract into a saucepan; add sugar, bitter almond extract, and orange juice. Stir well and bring to a boil; cook to a thick syrup consistency. Let cool completely. If syrup if not thick enough, boil again for 5 minutes. Pour into sterile bottles, seal and refrigerate. Can be used immediately Serve with ice water or with club soda.

FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yogurt and 6 oz (3/4 cup) cold water.

MAKES: 1 QUART SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bicheck Miner

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