Categories: Beverages, Syrups, Jewish 
      Yield: 1 bottle 
  
  4 1/2 c  -Water                              3 tb Bitter almond extract 
     20 oz Almonds, ground                     2    Oranges; juice of 
      6 c  Sugar; up to 7 cups            
 
--------------------------ALMOND COOLER, 1 SERVING-------------------------- 
      2 tb Almond syrup                        6 oz -Cold water; 3/4 c 
      2 tb Yogurt                          
  
  To serve, put a few tablespoons in a glass and add cold or sparkling water 
  and ice. 
   
  Bring water to a boil; add almonds and return to a boil. Remove from heat 
  and allow to cool thoroughly. Squeeze the ground almonds in several layers 
  of rinsed cheesecloth. Pour almond extract into a saucepan; add sugar, 
  bitter almond extract, and orange juice. Stir well and bring to a boil; 
  cook to a thick syrup consistency. Let cool completely. If syrup if not 
  thick enough, boil again for 5 minutes. Pour into sterile bottles, seal and 
  refrigerate. Can be used immediately Serve with ice water or with club 
  soda. 
   
  FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yogurt and 6 
  oz (3/4 cup) cold water. 
   
  MAKES: 1 QUART SOURCE: _From My Grandmother's Kitchen: A Sephardic 
  Cookbook_ by Viviane Bicheck Miner