I love that my step-mum keeps an eye out for unusual ingredients for me to cook with. I was stoked to receive a bag of green almonds. I’d never had them before. It’s fascinating to see the unformed nut inside, it’s gelatinous, and has a decidedly lychee-like characteristic. I’m told you can just chomp down onto the whole thing, but I’m not a fan of fury food, so I only sampled the clear middle.
Having read David Lebovitz’s recipe for green walnut liqueur, I knew that the same thing could be done with green almonds. I had an idea of the flavours that would work, so this is how I made it. I am very happy with the finished product. It makes a great after dinner tipple, but would be great poured over ice cream or in an affogato.
Makes about 1 litre
|750||grams (approx.)||green almonds|
|1 ½||cup||raw sugar|
*I used bluegum honey
Select a jar large enough to contain all your ingredients. Cut up the green almonds add them to the jar along with all the other ingredients. Seal the jar, and shake to mix. Leave it on the bench top for forty days, shaking every day or so.
When you’re ready to bottle it, strain the liquid into clean bottles, seal and label. I peeled the label off my vodka bottle, and poured most of the liqueur back into it. I had a small quantity remaining which I poured into a gift bottle for a friend.
The liqueur will continue to improve with age.