DIY Pistachio Orgeat Syrup
A rich, emerald-hued syrup with complex flavors of roasted nuts, subtle floral notes, and a silky texture perfect for elevating both cocktails and non-alcoholic drinks.
Nutrition
Calories: 115kcalCarbohydrates: 21gFat: 3.5gSugar: 19g
Ingredients
- 1 cup shelled pistachios
- 2 cups water
- 1 1/2 cups granulated sugar
- 1 tsp almond extract
- 1/2 tsp rose water optional, for added aroma
Instructions
- Blanch the pistachios in boiling water for about 1 minute, then drain and rinse them under cold water. Peel off as much of the skins as possible. This step helps in achieving a smoother texture and a vibrant green color for the orgeat.
- In a blender or food processor, combine the blanched pistachios with 1 cup of water. Blend until you have a smooth paste-like consistency.
- Using a fine mesh strainer or cheesecloth, strain the pistachio paste into a bowl, pressing down to extract as much liquid as possible. Discard the solids or save them for another use (such as baking or garnishing).
- In a saucepan, combine the pistachio liquid with the remaining 1 cup of water and granulated sugar. Heat over medium heat, stirring constantly until the sugar has completely dissolved.
- Once the sugar has dissolved, remove the saucepan from the heat and stir in the almond extract and rose water (if using). Allow the mixture to cool to room temperature.
- Transfer the Pistachio Orgeat syrup into a clean, airtight container. It can be stored in the refrigerator for up to 2 weeks.
Notes
This recipe makes approximately 2 cups of Pistachio Orgeat syrup, which is equivalent to about 16 servings (1 ounce each).
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