Search Results for: Skins
characteristics of the almonds. after the sweet factor, there's the almonds themselves. here's another thing that you might have already noticed: our homemade orgeat isn't opaque or milky white. nope, it's brown. that's thanks to the turbinado sugar (flavor, see, it's a good thing) and because we left the skins
on the almonds. here again, sorry to you pedantic folks out there who'd prefer a whiter version. you can do that, just remove the skins from the almonds — you'll get less flavor, but i guess it'll be more aesthetically pleasing (to you, me, i'm good with brown). that's the fun of making it yourself,...
https://honestcooking.com/make-homemade-orgeat/