This fragrant drink was a favorite in my home. Commercial varieties of a concentrated version (a syrup) have an unpleasant synthetic taste.

　　

Ingredients

serves 8

　　1 1/4 cups whole blanched almonds

　　9 cups water

　　1 cup sugar

　　3 or 4 drops of almond extract

　　2 teaspoons rose or orange-blossom water, or to taste

　　

Step 1

Grind the almonds as finely as possible in the food processor (do not buy them already ground). Add about 3 cups of the water and blend very thoroughly for several minutes. Pour into a saucepan, add the sugar, and bring to the boil. Simmer for a minute or two, then add the almond extract. Pour the rest of the water in, and leave to macerate overnight. Strain into a jug through a fine sieve or cheesecloth. Add rose or orange-blossom water and chill, covered, in the refrigerator.

　　

Variations

Step 2

In Morocco, they stir in 1/4 teaspoon pulverized mastic after boiling.

　　

Step 3

In Iraq, they flavor with 1/2 teaspoon ground cardamom.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf