Strawberry Shortcake
2 cups raw almonds, sliced or chopped
1 1/2 cups sugar
1 1/4 cup water
1 teaspoon orange flower water
1 ounce vodka
Toast almonds at 400°F for 4 minutes, shaking after 2 minutes.
Cool almonds and then pulverize them with a blender or food processor.
In a saucepan, cook the sugar and water on medium heat until the sugar dissolves and the mixture starts to boil, about 3 minutes, stirring constantly.
Add pulverized almonds and simmer on low heat, stirring frequently.
When mixture is about to boil, remove from heat and cover. Let it sit for a minimum of 3 hours and no more than 12 hours.
Strain steeped mixture through three layers of cheesecloth into a bowl, squeezing the cloth as you go.
Add orange flower water and vodka, then stir. Funnel into glass jar or bottle.
Ingredients
Directions
2 cups raw almonds, sliced or chopped
1 1/2 cups sugar
1 1/4 cup water
1 teaspoon orange flower water
1 ounce vodka
Toast almonds at 400°F for 4 minutes, shaking after 2 minutes.
Cool almonds and then pulverize them with a blender or food processor.
In a saucepan, cook the sugar and water on medium heat until the sugar dissolves and the mixture starts to boil, about 3 minutes, stirring constantly.
Add pulverized almonds and simmer on low heat, stirring frequently.
When mixture is about to boil, remove from heat and cover. Let it sit for a minimum of 3 hours and no more than 12 hours.
Strain steeped mixture through three layers of cheesecloth into a bowl, squeezing the cloth as you go.
Add orange flower water and vodka, then stir. Funnel into glass jar or bottle.
Notes
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