Almond syrup: 2 recipes at home + tips

Almond syrup is a favorite of many chefs because it preserves the wonderful rich flavor of the nut, while making any dish sweet and tender. It is also popularly added to tea and coffee, which gives the drink an aristocratic taste 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 you start

1. When buying kernels in the shell, you should shake them to determine their quality. They should be heavy. The surface of the shell should be uniform, without cracks.

2. It is not recommended to buy peeled almonds packaged, as their quality usually leaves much to be desired.

3. Peeled nuts spoil faster, so it is better to smell and even taste them. Musty taste and smell should be a warning sign.

Recipe with bitter almond extract

The ingredients

1. Almonds - 250 g

2. Sugar - 350 g

3. Water - 450 ml

4. Bitter almond extract - a couple of drops

Method of preparation

1. Dissolve sugar in water and heat to 40-45 degrees.

2. Put all the ingredients in a blender bowl and puree.

3. Pour the mixture into a muslin bag and hang it for 1 hour over a bowl in which the syrup will collect. The syrup will look like a rather thick opalescent liquid.

4. 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 seeds in a blender.

Ingredients

1. Almonds - 300 g

2. Sugar - 1.5 kg

3. Water - 1.5 liters

4. Almond flour - 100 g

The method of preparation

1. First, the almonds need to be blanched. To do this, put the kernels in a pot of boiling water for a few minutes, then take them out and rinse under cold water. Now it is very easy to clean.

2. The peeled almonds are left to dry naturally and then chopped with a knife.

3. 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.

4. Then chopped almonds and almond flour are added to the saucepan.

5. Pour water into a saucepan and put on fire. Then bring the almond mass to a boil and cook for 10 minutes over low heat.

6. Remove from heat and leave for 10 hours under the lid to allow the syrup to infuse. During the infusion, almond oil is extracted.

7. After 10-12 hours, the syrup should become concentrated. Then it is filtered through cheesecloth and poured into a glass bottle.

Update: 04.03.2015

Category: Syrup recipes