Thursday, June 26, 2008

Recipe : Almond Sherbet

Blanch half a kilo of almonds and skin them. Make a thin puree of the nuts in a blender/liquidizer adding a little water if necessary. (You can do this in multiple lots depending on the capacity of your blender)

Make a syrup with quarter kilo sugar (1.25 cups) and one liter water, cooking till it reaches single thread consistency.

Pour the almond puree into the syrup and cook till thickened, taking care to keep stirring.

The syrup should be thick but of pouring consistency.

You can add a teaspoon of rose water at this stage if you like.

Cool and fill into bottles.
It can be refrigerated for 2 weeks.

Serve diluted with water or milk and crushed ice.

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