Sharab al-Loz
The Quirky Foodster Team
Ingredients
- Blanched almonds, soaked overnight — 140 g (5 oz)
- Water, divided — 960 ml (32 fl oz)
- Sugar, or to taste — 50 g (1.75 oz)
- Rosewater — 1 tsp
- Ice, to serve
Method
- Drain the soaked almonds and blend with 2 cups of the water until very smooth.
- Strain through a fine sieve or cheesecloth into a jug, pressing to extract as much liquid as possible; discard the almond solids or reserve for another use.
- Stir in the remaining water, sugar and rosewater.
- Chill well before serving over ice.
Introduction: A cool, refreshing almond milk drink, lightly sweetened and often flavoured with rosewater, a popular Palestinian summer beverage.
Cultural Background: Almond-based drinks are enjoyed across Palestine, particularly in the warmer months, this simple, refreshing version offering a nutty, fragrant alternative to plain water on hot days.
Tips: Soaking the almonds overnight softens them for the smoothest possible blend. Strain thoroughly for a silky, non-gritty drink.
Variations: Add a few drops of orange blossom water in place of or alongside the rosewater. Adjust the sugar to taste for a more or less sweet drink.
Storage: Store in a sealed container in the refrigerator for up to 3 days, stirring before serving.
Reheating: This drink is served cold and is not reheated.
FAQs:
Q: Can I use almond flour instead of whole almonds?
A: Whole soaked almonds give the freshest, creamiest result; almond flour can work but the texture and flavour will differ.
Q: Is this the same as store-bought almond milk?
A: It's related, though this version is more concentrated and flavoured with rosewater in the traditional Palestinian style.
- Blanched almonds, soaked overnight — 140 g (5 oz)
- Water, divided — 960 ml (32 fl oz)
- Sugar, or to taste — 50 g (1.75 oz)
- Rosewater — 1 tsp
- Ice, to serve
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