Another recipe

[bunnyjadwiga]

From De Nola:

LIMONADA
Take blanched almonds and peel them, and grind them in a mortar, and blend them with good hen's broth; and then take new raisins, and clean them well of the seeds, and grind them by themselves and strain them through a woolen cloth; and after they are strained, mix them with the almonds, and put everything in the pot where it must cook; and put sugar and a little ginger in that same way, and set it to cook, constantly stirring it with a stick of wood. And when it is cooked, put a little lemon juice, and then stir it a little with the wooden stirrer so that the lemon juice is well-mixed within it. And then dish it out and cast fine sugar on the dishes.

So, I took about 20 almonds and ground them up in a food processor.
Then I blended them with 1 cup water and 1/2 teaspoon chicken base (yes, I'm lazy) and heated them up enough to combine.
I took about 2/3 cup of raisins and ground them in the food processor, then mixed them in the broth/almond mixture, added 1 tsp salt and pinch of ginger.
I heated it up and cooked it, stirring constantly, for about 5 minutes, or until it had thickened. Then I added 2 tsp of lemon juice and mixed them in, and turned off the heat.

YUMMMM...
I need to grind the almonds smaller, though; they are too chunky. But the raisins have a lemony taste to start with.

I could also see this being done with white grape juice instead of raisins; it's not clear. I'll try that too.

Comments

[montuos]

Cheat? Go to your local kosher grocery for pre-ground almonds?