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Orgeat Syrup

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TooLooseLaTrek Jun 23, 2009 11:02 AM

This past weekend I attempted to make homemade orgeat syrup.It didn't go well.The recipe I used was found on eGullet and I doubled checked the proportions with a couple of other recipes I found on the web.So I went through straining and squeezing the liquid from an almond/apricot kernel/water mixture.Did this 3 times.Put it on my stove and added sugar.This is where I ruined the syrup.The instructions said to bring to a boil and cook until the temperature of the syrup was 230 to 235 degrees.I never got the temp. that high and ending up burning the mixture.So after all that I dumped(or more accurately scraped) it out.After this I looked at some other recipes that said to heat until the sugar dissolved and take it off the heat or leave it on a low simmer for about 15 minutes.I am going to try to make it again this weekend and was wondering about how much time I should leave it on the heat and should it be low heat/medium heat,etc? Thanks for your help.

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  1. yarm RE: TooLooseLaTrek Jun 23, 2009 12:57 PM

    The recipe that many of the bloggers I know use is Darcy's:

    http://www.artofdrink.com/2006/02/org...

    3 Replies
    1. re: yarm
      t
      TooLooseLaTrek RE: yarm Jun 23, 2009 01:41 PM

      Thanks.The recipe I used was the one they use at the Slanted Door in S.F.,which had lots of rave reviews.The ingredients and measurements(after converting from metric) were similar other than the time on the stove.

      1. re: TooLooseLaTrek
        q
        quazi RE: TooLooseLaTrek Jun 25, 2009 11:52 PM

        I would not bring to a boil. I used the art of drink recipe often. put it on medium heat when it gets a kinda miky swirla nd you think you have cooked it too much (usually about 15 minutes total heating time in my case) just make sure the sugar has dissolved fully

        1. re: quazi
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          TooLooseLaTrek RE: quazi Jun 26, 2009 10:22 AM

          Thanks.trying it again tomorrow and will heat as you have suggested.

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