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Jams and Marmalades
Orzata/Barley Water (using sweet and bitter almonds, water, fine sugar and orange blossom water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Sweet almonds, with 10 or 12 bitter ones, 7 ounces
Water, 1 pound 5 ounces
Fine sugar, 1 3/4 pounds
Orange blossom water, 2 spoonfuls


Peel the almonds and grind them in a mortar, adding orange blossom water a little at a time.

When they are reduced to a paste, dilute them in 1/3 of the orange water and pass them through a cloth.

Put the dry paste back in the mortar, dilute it with another 1/3 of the water, and strain it.

Repeat the operation a third time, put all the liquid obtained on the fire.

When it is hot add the sugar, mix it, and let it boil for 20 minutes.

When it is cold, pour it into a bottle and keep it in a cool place.

It will keep for a long time without fermenting, but not as long as fruit syrups. A very small quantity, dissolved in a glass of water, will make an excellent refreshing drink.


This recipe (#382) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image: Courtesy of New York Public Library # 1159073.

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