The process uses almonds crushed up in a mortar while adding water. This would extract the oils in the almonds and emulsify it in water. After, the mush sat for a while, and was filtered through cloth and the liquid was used in place of milk. Plus, it doesn’t go rancid, so there was no need for refrigeration.

Try the French momisette by combining 1/4 ounce of orgeat with 1 ounce of pastis and filling the glass with sparkling water.

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if the almonds are not blanched, then bring to boil abundant water into a pot and pour the almonds into it; LOW CALORIES REFRESHING DRINK ORZATA - FLAVOR CONCENTRATE WITH SWEETENERS - NO ADDED SUGAR - CONTAINS NATURALLY OCCURRING SUGAR. GLUTEN FREE. Also, if you’d rather make it yourself, this orgeat syrup recipe is fairly easy to make from scratch, and we do think homemade is the best orgeat syrup. Homemade orgeat will only last about a month or so. This orgeat syrup recipe has some brandy in it to help extend its shelf life. The Spanish word Horchata has a similar origin. This syrup is an oil and water emulsion of the oils in almonds. This makes orgeat similar to milk. Before using almonds, these were made with barley.

The orzata instead is a concentrated syrup based on almonds and sugar, that gives the possibility of a longer shelf life. To enjoy this special drink, just pour a couple of tablespoons of syrup into a glass and add fresh water. What we are talking about is an emulsion, so they form a cloudy liquid. Milk, butter, Hollandaise and mayonnaise are all emulsions, as well. Maria Dembinska and William Woys Weaver, Food and Drink in Medieval Poland (Philadelphia: University of Pennsylvania Press, 1999) p.41 Abbott, Edward (1864). [h://archive.org/details/b21505524 The English and Australian Cookery Book].In Tunisia and Libya, a variant is called rozata and is usually served chilled in wedding and engagement parties as a symbol of joy and purity because of its white colour and its fresh (flowery) flavor. It comes in many different flavours, such as traditional almond, banana, mango, pistachio, among others.

Orgeat works as a sweetener so substituting amaretto for orgeat can be the way to go. This give the same flavor profile, but is more booze, so can give a bigger impact on the drink. The almond, a product of excellence here in Sicily, is the protagonist of all Sicilian confectionery preparations: biscuits, creams, ice creams, granitas, puddings and even summer drinks. Among the latter, we can find almond milk and the orzata. Almond milk is obtained by pressing raw almonds and it should be consumed immediately, in fact its shelf life cannot exceed 24 hours in the refrigerator.

In Suriname, there is a drink called orgeade, which is a similar syrup made of sugar and sweet and bitter almonds. When I was a child, my Sicilian summers were enriched by this scenting and delicious refreshing drink that was always offered to guests, who preferred it to coffee during the hot summer. The unmistakable taste of Orzata meets well-being: Orzata Zero proves that sweetness is also possible with very little sugar! This product contains less than 2 calories per 100ml of ready-to-drink drink without losing the smoothness of its irresistible taste. But that's not all: with its minty properties, this elixir is an excellent accompaniment to drinks and recipes for incredibly light and delicious desserts.