How to make it
5 steps. Take it one step at a time.
Place the sweet and bitter almonds
Place the sweet and bitter almonds in a high-speed blender with 200ml (about 3/4 cup) of the water. Blend until a very smooth, fine paste is formed.
Combine the almond paste, the remaining water, and the sugar
In a heavy-bottomed saucepan, combine the almond paste, the remaining water, and the sugar. Bring to a gentle simmer over medium heat, stirring constantly to ensure the sugar dissolves.
5 minSimmer for approximately 15-20 minutes
Simmer for approximately 15-20 minutes on low heat (around 190°F / 88°C) until the mixture slightly thickens. Do not let it boil vigorously or the almond oils may separate.
20 minRemove from heat and let cool
Remove from heat and let cool until safe to handle. Strain the mixture through a nut milk bag or several layers of cheesecloth into a clean bowl, squeezing tightly to extract all the almond milk and essence.
Stir in the orange flower water
Stir in the orange flower water. Transfer the Orzata to a sterilized glass bottle. Once completely cold, seal and refrigerate.
A little kitchen wisdom
Always use blanched almonds for a pure white color. This syrup is very concentrated; typically, one part syrup is diluted with six parts water. Store in a sterilized glass bottle in the refrigerator.
