Soumatha/soumada Recipe

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Soumatha/Soumada

C G

By
@Celestina9000

(Greek Almonade) No, I can't stop you from buying a carton of almond milk and adding some bottled Torani™ syrup to make this recipe. Original recipe includes bitter almonds but since I can't get those here I used almond extract. Combined recipe from The Olive and the Caper cookbook and an online source. Yield was significantly reduced therefore ingredient amounts are estimated.


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Serves:

4-6

Prep:

15 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1/2 lb
almonds, skins removed
4 c
filtered water, divided
2 c
sugar
1 tsp
almond extract
cinnamon stick or ground cinnamon (one small cinnamon stick or 1/2 teaspoon ground cinnamon, to taste)
few cloves
rosewater
rose petals, for garnish
ice cubes

Directions Step-By-Step

1
Blanch the almonds in a large pot of boiling water a few minutes. Set aside to cool slightly then remove the skins.
2
Grind the almonds very finely using a food processor. Combine the ground almonds with the remaining 2 cups of water. Set a strainer over a bowl and strain the liquid. Repeat process several times if desired.
3
SIMPLE SYRUP: To make simple syrup place (2) cups of water, sugar, cinnamon stick and few cloves (2-3) in a large pot. Bring to a boil and boil down to half the amount. Strain. Stir in the almond extract.
4
Combine the strained almond liquid with the simple syrup. Stir in the rosewater.
5
To make 1 serving: Place ice cubes in a tall glass. Pour almond milk/simple syrup mixture to the top. Garnish with a rose petal if desired.

About this Recipe

Course/Dish: Other Drinks
Main Ingredient: Nuts
Regional Style: Greek
Dietary Needs: Vegetarian, Vegan