Before becoming the favorite commercial dairy substitute, homemade almond milk, almond syrup and a magnificent almond liqueur –called Crema alla Mandorla— were favorite Sicilian drinks.
In Greece and the Middle East we dilute our precious almond syrup (called soumada in Greek) with ice-cold water and traditionally offer it at weddings, engagements, and other special occasions. At one time this expensive delicacy was given to nursing women as it was believed to help them produce milk.
From my 1994, out of print book Mediterranean Pantry, with photos by the brilliant Martin Brigdale
To serve, stir 2 to 3 tablespoons of the syrup into a large glass filled with 1/2 to 2/3 cup water and some ice cubes. If you like, add a little liqueur Crema alla Mandorla.
You can also use this almond syrup as a sauce for chocolate ice cream or as flavoring when you make almond ice cream.
Makes about 3 cups (more…)