for my birthday i got what i really wanted.. an ice cream maker! and today i am taking it out for a spin...
i have had this recipe sitting around for a while, with the intent of using the orgeat syrup in a whiskey drink.. maybe something like whiskey, orgeat syrup, cherries, bitters.. like a manhattan but warmer. i made a big batch of the syrup and never got around to seeing it through, hopefully this winter i can make this a staple cocktail.. (note to self- velvet falernum?!) but since it is summer: ORZATA SORBETTO!
making sorbet is really very simple, and most recipes are basically a simple syrup (equal parts sugar and water, dissolved) with the addition of fruit, etc. so the recipe for the orgeat syrup works for making a sorbet:
8 oz. bag of blanched almonds. cover the almonds with water and let them soak for 30 minutes. drain the water, crush the almonds in the chopper. mix the crushed almonds with about 2 cups of water. let this all sit for about 2 hours. you are supposed to do this 3 times. some of us have a patience problem, so i will tell you what i do. i just cook the almonds in the water for about 15 minutes, over low heat- doing this a few times. at each 15 minute interval, strain the liquid from the crushed almonds, saving the liquid. reuse the almonds in a fresh 2 cups of water, cooking again for about 15 minutes. then one more time. you can do it three times in under an hour! genius!
so, spend an hour making almond milk, basically- and get rid of the almonds cause they are about spent (i have been known to dry them back out and throw them in a batch of muffins..) cook that almond juice over low heat with about, i don't know, maybe 1 1/2 cups of sugar. warm this until the sugar is dissolved. and that's the simple syrup..
cool the syrup and add about 1 tbsp. of orange flower or rose water. and if you really want to have a good time, you can add some vodka. to make the sorbet real fast in the ice cream maker, you want your mix to be cold when you pour it in there. i added some chopped marcona almonds for some crunch and a sweet/salty thing.
i have had this recipe sitting around for a while, with the intent of using the orgeat syrup in a whiskey drink.. maybe something like whiskey, orgeat syrup, cherries, bitters.. like a manhattan but warmer. i made a big batch of the syrup and never got around to seeing it through, hopefully this winter i can make this a staple cocktail.. (note to self- velvet falernum?!) but since it is summer: ORZATA SORBETTO!
making sorbet is really very simple, and most recipes are basically a simple syrup (equal parts sugar and water, dissolved) with the addition of fruit, etc. so the recipe for the orgeat syrup works for making a sorbet:
8 oz. bag of blanched almonds. cover the almonds with water and let them soak for 30 minutes. drain the water, crush the almonds in the chopper. mix the crushed almonds with about 2 cups of water. let this all sit for about 2 hours. you are supposed to do this 3 times. some of us have a patience problem, so i will tell you what i do. i just cook the almonds in the water for about 15 minutes, over low heat- doing this a few times. at each 15 minute interval, strain the liquid from the crushed almonds, saving the liquid. reuse the almonds in a fresh 2 cups of water, cooking again for about 15 minutes. then one more time. you can do it three times in under an hour! genius!
so, spend an hour making almond milk, basically- and get rid of the almonds cause they are about spent (i have been known to dry them back out and throw them in a batch of muffins..) cook that almond juice over low heat with about, i don't know, maybe 1 1/2 cups of sugar. warm this until the sugar is dissolved. and that's the simple syrup..
cool the syrup and add about 1 tbsp. of orange flower or rose water. and if you really want to have a good time, you can add some vodka. to make the sorbet real fast in the ice cream maker, you want your mix to be cold when you pour it in there. i added some chopped marcona almonds for some crunch and a sweet/salty thing.
and now i am having visions of a summery manhattan with a big scoop of this sorbet floating! genius strikes again!
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