ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 200 g almonds with their skins, raw and unsalted
- 5–6 bitter almonds (if we can’t find any, we use the “almonds” from apricot kernels) or a few drops of bitter almond essence
- 1/2 kilo (2½ cups) sugar
- 800 ml (4 cups) water
- 1/4 teacup rosewater
Περιγραφή
Soumada, syrup made from almonds or bitter almonds. The etymology of the word is not known. According to popular interpretation, the word soumada comes from “sumádi” (= mark, sign), that is, a gift from the groom to the bride that sealed the agreement for the marriage and was immediately followed by the treat with the drink. Soumada is a white refreshing bev erage derived from an almond emulsion. It is also called almond drink. In antiquity, it was known as thiasion or thiason (from athasia, which are almonds) and, in Byzantine times, as thasorrofon. It was also a popular refreshment in cafés and pastry shops, mainly, however, for women and children. In Greece, soumada is considered a wedding drink because of its color and is therefore served mainly at weddings, hence the wish: “Kai stis soumades sou!” (“May you have your own soumadas!”), which was often given to single people and is equivalent to the wish “And to your own [wedding]!”
Εκτέλεση
Blanch the almonds together with the bitter almonds for 1–2 minutes in boiling water. Test by rubbing one to see if the skin comes off easily and, if it does, remove them from the heat. Drain them and tip them out onto a clean towel. Using the towel, rub them while they are still warm to remove the skins. Rinse them and transfer them to the blender. Grind until they become as fine as possible, like a paste. Transfer to a bowl and add 200 ml (1 cup) of the measured water. Stir. Line a basin with cheesecloth or tulle, leaving the edges hanging over the sides. Pour in the ground almonds mixed with the water. Gather the edges of the cheesecloth to make a pouch and squeeze well so the ground almonds release their “milk.”
Put the squeezed almond meal back into the bowl, add another 200 ml of the measured water, mix, and pour the pulp again into the basin lined with the cheesecloth. Squeeze very well again so the almond meal releases more of its “milk.” Pour the almond “milk” into a large pot, add the sugar and the remaining 400 ml water, and place over medium heat. Stir regularly and be careful, because the mixture will foam up and may boil over. It needs constant stirring. If necessary, lower the heat. At first you will need to skim it until no more foam forms. Boil until it thickens and becomes a dense syrup. Let it cool and add the rosewater. Fill glass bottles and preferably store in the refrigerator so it keeps longer. Serve the soumada by diluting it with water in a ratio of 1 part soumada to 4 or 3 parts water or soda. Add ice if you wish.
Put the squeezed almond meal back into the bowl, add another 200 ml of the measured water, mix, and pour the pulp again into the basin lined with the cheesecloth. Squeeze very well again so the almond meal releases more of its “milk.” Pour the almond “milk” into a large pot, add the sugar and the remaining 400 ml water, and place over medium heat. Stir regularly and be careful, because the mixture will foam up and may boil over. It needs constant stirring. If necessary, lower the heat. At first you will need to skim it until no more foam forms. Boil until it thickens and becomes a dense syrup. Let it cool and add the rosewater. Fill glass bottles and preferably store in the refrigerator so it keeps longer. Serve the soumada by diluting it with water in a ratio of 1 part soumada to 4 or 3 parts water or soda. Add ice if you wish.