10 Serves
106 Mins
Pulse the blanched almonds in a food processor until finely ground.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
156 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
168 mg / 420 mgPhosphorus
293 mg / 1,250 mgPotassium
602 mg / 4,700 mgSodium
79 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
6 g / 28 gSugar
42 g / 50 gSaturated Fat
2 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Combine the ground almonds with water in a bowl and let them steep for at least 60 minutes to extract the flavor.
Strain the mixture through a cheesecloth into a saucepan, squeezing firmly to extract all the liquid.
Add sugar to the saucepan and heat over medium heat until dissolved, then remove from heat and stir in the orange flower water.
Allow the syrup to cool completely before bottling for storage.
9
g47
g11
g
