The process uses almonds crushed up in a mortar while adding water. This would extract the oils in the almonds and emulsify it in water. After, the mush sat for a while, and was filtered through cloth and the liquid was used in place of milk. Plus, it doesn’t go rancid, so there was no need for refrigeration. LOW CALORIES REFRESHING DRINK ORZATA - FLAVOR CONCENTRATE WITH SWEETENERS - NO ADDED SUGAR - CONTAINS NATURALLY OCCURRING SUGAR. GLUTEN FREE.

The unmistakable taste of Orzata meets well-being: Orzata Zero proves that sweetness is also possible with very little sugar! This product contains less than 2 calories per 100ml of ready-to-drink drink without losing the smoothness of its irresistible taste. But that's not all: with its minty properties, this elixir is an excellent accompaniment to drinks and recipes for incredibly light and delicious desserts.The almond, a product of excellence here in Sicily, is the protagonist of all Sicilian confectionery preparations: biscuits, creams, ice creams, granitas, puddings and even summer drinks. Among the latter, we can find almond milk and the orzata.

The origins of this syrup are interesting, and the taste and versatility in drinks are impressive. Orgeat is the French form of the word from the Italian word orzata which means barley water. Ingredients: water, natural flavors (contains ALMOND), sweeteners sucralose - acesulfame-K, preservative E 202 (potassium sorbate) - E 211 (sodium benzoate) In Tunisia and Libya, a variant is called rozata and is usually served chilled in wedding and engagement parties as a symbol of joy and purity because of its white colour and its fresh (flowery) flavor. It comes in many different flavours, such as traditional almond, banana, mango, pistachio, among others. if the almonds are not blanched, then bring to boil abundant water into a pot and pour the almonds into it; What we are talking about is an emulsion, so they form a cloudy liquid. Milk, butter, Hollandaise and mayonnaise are all emulsions, as well.Bitter almonds as a general rule contain cyanide and can be lethal in large quantities. [5] For this reason modern syrups generally are produced only from sweet almonds. Such syrup products do not contain significant levels of hydrocyanic acid, so are generally considered safe for human consumption unless the person is allergic. [6] Word origin [ edit ] squeeze the towel till all the liquid would have passed through and only the ground almond would have remained inside the towel; The orzata instead is a concentrated syrup based on almonds and sugar, that gives the possibility of a longer shelf life. To enjoy this special drink, just pour a couple of tablespoons of syrup into a glass and add fresh water. When I was a child, my Sicilian summers were enriched by this scenting and delicious refreshing drink that was always offered to guests, who preferred it to coffee during the hot summer. The word orgeat ( / ɔːr ˈ ʒ ɑː, ˈ ɔːr dʒ i ə t, ˈ ɔːr ʒ ɒ t/) is derived from the Latin hordeaceus 'made with barley' through the French, where barley is called orge. The Catalan word orxata, from which derives the Spanish horchata, has the same origin, though today the two drinks have little else in common and neither of them uses barley.

Take a pound and a quarter of bitter almonds, and half a pound of sweet almonds, which have been blanched, nine pounds of loaf sugar, six pints of water, and the rinds of three lemons. Pound the almonds in a mortar with the sugar, and add the water a little by degrees; then put the mixture on the fire with the lemon-peel. After a boil pour off the syrup and press the almonds, to extract the milk; add this to the syrup, and strain the whole through a sieve. When cold add a little orange flower water, and bottle the mixture. The orgeat is used as a summer drink, mixed with water, according to taste. Try the French momisette by combining 1/4 ounce of orgeat with 1 ounce of pastis and filling the glass with sparkling water. Also, if you’d rather make it yourself, this orgeat syrup recipe is fairly easy to make from scratch, and we do think homemade is the best orgeat syrup. Homemade orgeat will only last about a month or so. This orgeat syrup recipe has some brandy in it to help extend its shelf life. In Suriname, there is a drink called orgeade, which is a similar syrup made of sugar and sweet and bitter almonds.

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Chaouali N, Gana I, Dorra A, Khelifi F, Nouioui A, Masri W, Belwaer I, Ghorbel H, Hedhili A (2013). "Potential Toxic Levels of Cyanide in Almonds (Prunus amygdalus), Apricot Kernels (Prunus armeniaca), and Almond Syrup". ISRN Toxicol. 2013 (19 September): 610648. doi: 10.1155/2013/610648. PMC 3793392. PMID 24171123.

Orgeat works as a sweetener so substituting amaretto for orgeat can be the way to go. This give the same flavor profile, but is more booze, so can give a bigger impact on the drink. The Spanish word Horchata has a similar origin. This syrup is an oil and water emulsion of the oils in almonds. This makes orgeat similar to milk. Before using almonds, these were made with barley. Maria Dembinska and William Woys Weaver, Food and Drink in Medieval Poland (Philadelphia: University of Pennsylvania Press, 1999) p.41

Almond milk is obtained by pressing raw almonds and it should be consumed immediately, in fact its shelf life cannot exceed 24 hours in the refrigerator.