Homemade Almond Orgeat Syrup

Method

1. Toast the almonds in a dry pan over medium heat for 3–5 minutes until lightly golden and fragrant (optional but adds depth). Leave to cool.
2. Pulse the almonds in a food processor until coarsely ground.
3. Bring the 350 ml water to a simmer in a saucepan, add the ground almonds, take off the heat, cover and leave to steep for at least 2 hours (or overnight in the fridge).
4. Strain through a muslin-lined sieve or nut-milk bag, squeezing firmly. Measure the almond milk.
5. Return the almond milk to the pan and add an equal volume of sugar (about 300 g for 300 ml). Warm gently, stirring, just until the sugar dissolves; do not boil.
6. Cool, then stir in the orange flower water, almond extract and vodka or brandy, if using. Bottle and refrigerate.