← Nouns Cooking · Italian

Ingredients

• 200 g blanched almonds
• 1 l cold water, plus extra for soaking
• 60 g sugar (or to taste)
• 1 strip of lemon peel (optional)
• 8 ice cubes, to serve

Method

1. Cover the almonds with cold water and leave to soak for 4 hours, or overnight in the fridge. Drain and rinse.
2. Blend the almonds with the 1 l of cold water and the sugar for 1–2 min, until completely smooth and milky.
3. Pour through a nut-milk bag or a sieve lined with muslin, squeezing hard to get every drop.
4. Add the lemon peel, if using, and chill for at least 1 hour. Stir well and serve over ice.

Tips

• Made entirely from almonds, so it’s not for anyone with a nut allergy.
• It keeps for 2 days in the fridge; the leftover almond pulp is lovely stirred into porridge or cake batter.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano BBC Good Food