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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The first step is to remove the skins from the almonds. | 2. The best way to do this is to simply buy them already skinless. | 3. If none are available, you will have to boil the skins off. | 4. Put the almonds in a pot of boiling water and let sit until the skins become very soft. | 5. With time, the skins will dissolve or slide off easily when stirred. | 6. Boiling the almonds is a pain. | 7. Crush or otherwise pulverise the almonds into a coarse powder. | 8. If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush. | 9. In a large bowl/container add the 2.5 liters of water with a pinch of salt. | 10. Slice and add the lemon. | 11. Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours. | 12. When the two hours are up, add the sugar and cinnamon stick. | 13. Stir until sugar is completely dissolved. | 14. Strain the liquid with a fine cloth. | 15. This removes all of the larger particles of almond. | 16. Strain until texture is smooth (twice should do it). | 17. Keep the drink in your fridge and it will stay good for at least five days. | 18. For a truly divine experience, put some in your freezer until it is an icy slush! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1/2	kg		4420.0	0.0	0.0	500.0
sugar	1/2		desired	159.9	30.004	5.005	2.496
lemon	1			1.2808	0.4116	0.0486	0.0132
cinnamon	1			-	-	-	-
salt	1	pinch		-	-	-	-
water	2 1/2			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.