Almond Syrup

Almond Syrup

A sweet, nutty syrup with gentle almond fragrance, ready to drizzle over drinks and desserts.

Total 30 min Makes 16 oz Calories 85/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This simple syrup is infused with almond extract and a touch of toasted almonds for deep, rounded flavor. It dissolves easily into iced coffee, lemonade, or cocktails, and keeps well in the refrigerator for weeks. A classic way to add orgeat-like sweetness without the heavy cream base.

Ingredients

  • 1 cup sliced almonds
  • 2 cups granulated sugar
  • 2 cups water
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. Toast the sliced almonds in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4 to 5 minutes.

  2. Combine the toasted almonds, sugar, and water in a 6-quart saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves.

  3. Reduce heat to low and simmer gently, uncovered, to let the almond flavor infuse into the syrup.

  4. Remove from heat and let the syrup cool to room temperature with the almonds still steeping.

  5. Strain the syrup through a fine-mesh sieve into a clean jar, pressing lightly on the almonds to extract liquid, then discard the solids.

  6. Stir in the almond extract, vanilla extract, and salt until fully incorporated.

  7. Seal the jar and refrigerate; the syrup keeps well for up to 3 weeks.

Rate this recipe

★ 4.0 (1)

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    Almond Syrup

    This simple syrup is infused with almond extract and a touch of toasted almonds for deep, rounded flavor. It dissolves easily into iced coffee, lemonade, or cocktails, and keeps well in the refrigerator for weeks. A classic way to add orgeat-like sweetness without the heavy cream base.

    30 min 16 oz 85 cal

    Ingredients

    • 1 cup sliced almonds
    • 2 cups granulated sugar
    • 2 cups water
    • 1 teaspoon almond extract
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon salt

    Method

    1. 1

      Toast the sliced almonds in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4 to 5 minutes.

    2. 2

      Combine the toasted almonds, sugar, and water in a 6-quart saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves.

    3. 3

      Reduce heat to low and simmer gently, uncovered, to let the almond flavor infuse into the syrup.

    4. 4

      Remove from heat and let the syrup cool to room temperature with the almonds still steeping.

    5. 5

      Strain the syrup through a fine-mesh sieve into a clean jar, pressing lightly on the almonds to extract liquid, then discard the solids.

    6. 6

      Stir in the almond extract, vanilla extract, and salt until fully incorporated.

    7. 7

      Seal the jar and refrigerate; the syrup keeps well for up to 3 weeks.