Orzata (Almond Syrup)

• • • Makes about 1 pint • • •

Italian children are fond of orzata, ultra-sweet almond syrup, which they mix with sparkling water for a refreshing drink. When I was little, I was occasionally allowed to stir it into my milk. I liked it as much as chocolate milk, if not more. It’s been a long time, but I’ve since rediscovered my favorite childhood drink, thanks to this homemade version of almond syrup. It’s so much better than the commercial stuff. Orzata is also a key ingredient in my favorite kiddie cocktail, Tropicál, on page 269.

2 cups (280 g) whole raw almonds

3 cups (710 g) water

1 cup (200 g) sugar

1 teaspoon pure almond extract

Equipment

Tight-weave cheesecloth

1 • Place the nuts in the bowl of a food processor fitted with the metal blade. Pulse to chop the nuts a bit, then dribble in half of the water. Process until the nuts are very finely ground. Scrape into a bowl and stir in the remaining water. Let the mixture steep for several hours—3 to 4, if you have the time.

2 • Line a fine-mesh sieve with a piece of damp tight-weave cheesecloth and set it over a bowl. Pour the ground nut mixture into the sieve, collecting the liquid in the bowl. Press down on the nuts to extract as much liquid as possible. Dump the nuts back into the bowl with the liquid and let the mixture steep for another 2 to 3 hours.

3 • Once again, strain the almond liquid through a fine-mesh sieve lined with damp cheesecloth set over a bowl. Press down on the nuts to extract as much liquid as possible; then discard the nuts. You should have about 2 cups almond liquid.

4 • Pour the liquid into a saucepan and stir in the sugar. Set the saucepan over medium heat and bring the liquid to a boil. Reduce the heat to low or medium-low and simmer gently until the liquid has thickened slightly and is an opaque creamy pearl color, about 5 minutes. Remove from the heat and let cool for 10 minutes.

5 • Strain the syrup once more through a fine-mesh sieve (no need to use cheesecloth) into a bowl and stir in the almond extract. Let cool to room temperature. Funnel the syrup into a clean jar or bottle, cover, and refrigerate if not using immediately. The syrup will keep for up to 1 month. Shake well before using, as the syrup tends to separate as it sits.

ORZATA MILK

Pour 2 tablespoons of the syrup into a glass and fill with 1 cup cold milk. Stir and enjoy.