Soumatha Greek Almond Drink Recipes

"SOUMATHA" GREEK ALMOND DRINK

Steps:

• Remove the skins from the almonds by boiling them for a minute or two. The skins will slip off easily.
• Dissolve the sugar in half the water and boil until you have a syrup consistency. Set aside. Using a food processor or blender, grind the sweet and bitter almonds into a fine powder. Combine the ground almonds with the remaining water.
• Using a strainer lined with cheesecloth, strain the liquid from the ground almonds and reserve. Pass the ground almonds and water 2 or 3 times through the cheesecloth to extract the most flavor.
• Combine the strained almond liquid with the sugar syrup and heat on the stove, being careful not to allow the mixture to boil.
• To serve, add about an inch of the syrup to a tall glass with some ice & water. Cheers!!!
• Tip: Stored in your fridge it will last for a very long time...that is if you been celebrating:) My daughter married 4 yrs ago and I still have some leftover in my fridge.

SOUMATHA/SOUMADA

Steps:

• Blanch the almonds in a large pot of boiling water a few minutes. Set aside to cool slightly then remove the skins.
• Grind the almonds very finely using a food processor. Combine the ground almonds with the remaining 2 cups of water. Set a strainer over a bowl and strain the liquid. Repeat process several times if desired.
• SIMPLE SYRUP: To make simple syrup place (2) cups of water, sugar, cinnamon stick and few cloves (2-3) in a large pot. Bring to a boil and boil down to half the amount. Strain. Stir in the almond extract.
• Combine the strained almond liquid with the simple syrup. Stir in the rosewater.
• To make 1 serving: Place ice cubes in a tall glass. Pour almond milk/simple syrup mixture to the top. Garnish with a rose petal if desired.

GREEK KOUFETA (WEDDING ALMOND "TAFFY" FROM CYCLADES ISLANDS)

Steps:

• Pour the honey, brandy, and orange blossom water into a large saucepan and bring to a boil over high heat. Stir, reduce the heat, and gently boil until the mixture is the color of burnished mahogany and spins off a spoon, 240°F on a candy thermometer, about 30 minutes.
• Stir in the almonds and bring to a boil again. Remove the pan from the heat and let the mixture cool until it is no longer bubbling. Turn it out onto a large plate, allowing the almonds to spread out evenly. Cool until the mixture is thick enough to spoon up in "globs," several hours or overnight.
• To serve, offer each diner a clean spoon or knife as you pass the platter of koufeta around. Each person slides the knife or spoon into the taffy and spins the implement until a scoop of the koufeta takes hold. The koufeta is then eaten off the knife or spoon. Serves 10 to 20.
• NOTES: Koufeta will keep, covered at room temperature for up to 2 days.
• Some villages add a little toasted sesame seed in the koufeta mixture or sprinkle it on top once the mixture is poured onto the platter.
• Adventures in Greek cooking.