Summary

Ingredients

• 80 g bitter almond (s)
• 650 g suar
• 500 ml water
• 30 ml floral water
• 500 ml Metaxa

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Instructions

1. Blanch the bitter almonds and grind them in a mortar with 1 tablespoon of sugar (taken from the 650 g).
2. Bring the water with the sugar to a boil in a saucepan and cook while stirring until the sugar is completely dissolved. Let cool down.
3. Put the bitter almonds, the cooled sugar syrup and the floral water in a glass. Leave in the sun for 10 days. Then fill up with 500 ml Metaxa and immediately filter through a sieve lined with a paper filter. Store in a serving bottle.