This orgeat syrup is easy to make at home and can be added to your favorite cocktails, lemonades, and so much more! The mai tai may be the most famous use of orgeat syrup, but there are so many other ways to enjoy its flavor as well! Simply whip some up and you'll never need to buy it from the store again!
½teaspoonorange blossom water(see recipe or use store-bought)
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Instructions
Place your blanched almonds into a food processor and pulse them until they are finely ground. Set aside.
Place a large saucepan over medium heat and combine the sugar and water. Stir until all of the sugar has dissolved and bring the mixture to a boil.
Let the syrup boil for 3 full minutes and then stir in the finely ground almonds.
Reduce the heat to low and simmer the mixture for 3 minutes.
Slowly increase the temperature to medium-high. Just before the syrup begins to boil, remove it from the heat and place the lid on the saucepan.
Let the syrup sit, covered and undisturbed, for a minimum of 3 hours or up to 8 hours.
Strain the mixture through 2 layers of cheesecloth and discard the almonds (or save them for another use).
Stir the brandy and orange blossom water into the syrup.
Portion the syrup into jars and store it in the refrigerator, or use it immediately.
Notes
You can swap out the type of nut used for a tasty variation of this recipe. Instead of almonds, use pistachios or hazelnuts.
This recipe will yield roughly 1½ cups of orgeat syrup.
Make sure to shake up your bottle of orgeat syrup before using as it can begin to separate while sitting.
To store: Keep your orgeat syrup stored in the refrigerator for up to 2 weeks.