Orgeat

[JoNorvelleWalker]

Batch 36:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

60ml Wray & Nephew Overproof

 

No sorbet.

 

[JoNorvelleWalker]

I've been remiss in posting.

 

Probably Batch 38:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

60ml Wray & Nephew Overproof

 

I'm not sure how I'll manage next month, as Wray & Nephew is unobtainable.  One alteration:  I replaced my canning jars with laboratory reagent bottles.  Caps are more secure.

 

Tonight In perusing Liquid Intelligence for the umpteenth time I realized Dave Arnold stabilizes his orgeat with gum arabic and xanthan.  Eww, gross.  Why with all the toys at his disposal would he not simply homogenize?

 

 

[JoNorvelleWalker]

Batch 39:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

60ml Neisson Esprit 70% ABV as a preservative

 

My method was a slight simplification for this batch.  Rather than heating in an hotel pan while stirring, I heated the orgeat in a 1000ml beaker on a new stirring hotplate.  Then I homogenized directly in the reagent jar I use for storage.