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Horchata de Almendra

1/2 kilo (1 pound) almonds
1/2 kilo (1 pound) sugar
1 lemon
1 cinnamon stick
1 pinch salt
2.5 liters water (warm)

The first step is to remove the skins from the almonds. The best
way to do this is to simply buy them already skinless. If none are
available, you will have to boil the skins off. Put the almonds in
a pot of boiling water and let sit until the skins become very
soft. With time, the skins will dissolve or slide off easily when
stirred. Boiling the almonds is a pain. It is much easier to just
buy them without skins. Crush or otherwise pulverize the almonds
into a coarse powder. If you boiled your almonds to get the skins
off, then smash them (or put them in a strong blender while adding
some water) into a mush. In a large bowl/container add the 2.5
liters of water with a pinch of salt. Slice and add the lemon. Now
mix in the almond powder (or mush). Cover the container and let it
sit at room temperature for 2 hours. When the two hours are up,
add the sugar and cinnamon stick. Stir until sugar is completely
dissolved. Strain the liquid with a fine cloth. This removes all
of the larger particles of almond. Strain until texture is smooth
(twice should do it).


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