48 A feast of flavour Almond Method l Soak almonds in cold water until the skin is easily removed. l Split almonds and let them dry very well. Then grind using a blender. l Boil water with until the syrup sets and just before it reaches setting point add a tablespoon of lemon juice. l Remove syrup from fire and stir in the same direction until it turns white. l Add the ground almonds, Chios mastic, rose water and lemon juice and continue stirring until it turns white. l When the preserve cools, fill the sterilised jars. Ingredients ½ kg almond kernels 1 kg sugar 2 glasses of water 25 ml of rose water 1 teaspoon of ground Chios mastic 2 tbsps of lemon juice Note: Alternatively use blender for easier stirring.
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