soumatha/soumada
(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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prep time
15 Min
cook time
5 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1/2 pound almonds, skins removed
- 4 cups filtered water, divided
- 2 cups sugar
- 1 teaspoon 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
How To Make soumatha/soumada
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Step 1Blanch the almonds in a large pot of boiling water a few minutes. Set aside to cool slightly then remove the skins.
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Step 2Grind 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.
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Step 3SIMPLE 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.
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Step 4Combine the strained almond liquid with the simple syrup. Stir in the rosewater.
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Step 5To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Drinks
Diet:
Vegetarian
Diet:
Vegan
Culture:
Greek
Method:
Stove Top
Ingredient:
Nuts
Keyword:
#iced beverage Greek almond
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