Almond Syrup

——ALMOND COOLER, 1 SERVING——–

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