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Recipe by
Vallèe du Willamette, OR

(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.

yield 4 -6
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For soumatha/soumada

  • 1/2 lb
    almonds, skins removed
  • 4 c
    filtered water, divided
  • 2 c
  • 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

How To Make soumatha/soumada

  • 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.