Skip to content

Sicilian Cooking

sicilan-LOGO-2-1
Almond-Rosolio

Almond Rosolio

( Rosolio alle Mandorle )

The recipe for the classic Sicilian recipe of almond rosolio it will be followed by directions on how to prepare a variation a note the pistachio rosolio. Both drinks are different tasting rosolio, correct after-dinner drink, or served on ice on a summer afternoon.

  • Yield2 fifths
  • Wines and DrinksAlmond Rosolio

    Ingredients

    • 10 oz. of almonds, divided
    • zest of ½ lemon
    • 1 piece 3 inches cinnamon stick
    • 1 piece 1 inch vanilla stick
    • 2 pinches of ground mace
    • 1 qt. 100 proof vodka
    • 2 cups of sugar (1 lb.)
    • 2 cups of water
    • 1 pinch of saffron as colorant

    Instructions

    1

    THE INFUSION
    Toast half of the almonds in a small skillet for a few minutes. Do not burn them. Set on the side to cool. Using a knife, coarsely chop the toasted almonds with the remaining almonds, cinnamon and vanilla bean. In a large and airtight jar mix into the vodka, the chopped almonds, cinnamon, vanilla and the mace and lemon zest: seal and marinade for 14 days. Place the jar in a cool place and shake it occasionally.

    2

    THE SYRUP
    When the infusion is ready, prepare the syrup. In a saucepan, over a medium heat, combine and mix the sugar and the water; keep stirring until the sugar is dissolved. Lower the heat and simmer the syrup for 15 minutes, without boiling it. Set aside to cool.

    3

    THE ALMOND ROSOLIO
    Use a sieve to strain the infusion through and discard the kernels, spices and any residue. Combine the cooled syrup with the infusion, add the saffron, seal the jar and let it sit for a few days. Filter the rosolio using a paper filter or a piece of cotton cloth or a few layers of cheese cloth, bottle and seal the rosolio: it will be ready to use in about two weeks.

    VARIATION

    4

    To make Pistachio Rosolio follow the directions. However substitute the pistachio for the almond also do not toast them. Use orange zest instead of the lemon. Do not use the nutmeg, mace or the saffron. Use a food coloring to give a pale, light green color.