Small premise: to me the almond milk to use common, found in all supermarkets and is diluted in water, I do not like. It 's too sweet and then known as a chemist. Once I tasted it instead to Catania, who was also a very good base of their famous ice. I then asked for some 'around and they told me that to make almond milk that used a packet of almonds, processed sugar and spices, which was then melted in water.
Yesterday, my mythical aunt told me that he had found the recipe for this cake, and then I am here today to share with you!
INGREDIENTS 600 g blanched almonds 100 g bitter almonds
peeled 2 pounds of sugar 750 g of water
peel of 1 lemon
With a food processor ground almonds, so they are like a meal. In a saucepan over low heat, bring to the boiling point of water, sugar and lemon zest. Fate then simmer gently for 4-5 min. Remove the peels of lemons and add the almond powder. Bring to boil and boil for 5-6 minutes, stirring occasionally. Turn off the kelp and let the mixture cool a whole night. Sterilized glass jars, fill with the mixture and store.
Then when you want to make almond milk, dilute a couple of tablespoons of the mixture placed in jars in about 1 liter of cold water, stir and serve. If you do not like the pieces of almonds that may still be survivors of the sputtering, filtered before pouring into glasses. Keep open jars in the refrigerator.
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