Below is my grandmother's recipe for homemade Almond Water. My grandmother Victoria never really measured when she baked or cooked for us and making Almond Water was no exception. She does everything by taste and uses approximate quantities. When I moved to America in 2000 with the recipe in hand, I took exact measures to be able to replicate it. There are variations and different ways to do certain things. This is one of the easiest ways to do it. Let me know what you think.
Hope you enjoy it!
David, Founder & Grandson.
Place almonds in mixing bowl. Cover with tap water and let sit for 60 minutes. Discard water using a strainer.
Using the food processor, lightly pulse the almonds until they are coarsely ground.
Pour the following ingredients in a large pot and bring to a boil.
Leave to rest for 12 hours.
Strain mixture through a cheesecloth and place liquid in a mixing bowl that can be weighed.
Add cane sugar to the mixing bowl (quantity should be 1.4 times the amount of strained liquid). Yes, I know it's a lot of sugar but that's how you make the almond syrup and it is meant to be diluted in water!
Pour the liquid back into the large pot, stir and wait for all the sugar to dissolve using low heat.
Be careful here, no to bring to a boil as the sugar will burn.
When the sugar is fully dissolved and you have a nice smooth liquid, wait for it to cool down and add a few drops of almond extract, vanilla extract and rose water. Feel free to experiment here.
In order to make sure your bottles are clean (no germs!), pour boiling water in the glass jar/bottle and lightly stir. BE VERY CAREFUL HERE, this is boiling water. Empty the jar and pour the almond water base into it.
Let liquid cool down and keep in the fridge.
After a few days the almonds will start splitting from the sugar. That is NORMAL. Don't freak out. Just break the top layer with a chopstick and shake before using.
Dilute syrup in water to taste and enjoy! Start with one volume of syrup for 10 volumes of mineral water. Then adjust based on sweetness preference.