Pistachio Orgeat
Cocktails
Etc
80 grams unsalted shelled pistachios
240 grams hot water
Granulated sugar
Orange blossom water
Add 80 grams of pistachios and 240 grams of hot water to a blender. Blend until smooth.
Strain the mixture through a nut milk bag to remove any solids.
Weight the liquid and multiply it by 1.5 to determine the amount of sugar you need to add.
Stir the sugar into the liquid until it dissolves completely.
For every 100 ml of syrup, add 1 ml of orange blossom water. Stir to combine.
Pour the syrup into a bottle and store it in the refrigerator for up to 3 weeks.