Method
Wash and remove all the cherry’s stones.
In a saucepan, combine all ingredients excluding the cherries and the Passito allowing them to come to a boil. Reduce the heat to medium. Add the cherries and simmer for 8-10minutes. Remove from heat, add the Passito and let cool.
Transfer the cherries and liquid into clean jars and cover tightly and refrigerate for two weeks.

Almond Bar’s Whiskey Sour
Ingredients
1 part Bourbon whiskey
2 part simple syrup, recipe for simple sirup here
1 part lemon juice
1 Passito spiced cherry
Ice

Method
Mix all the ingredients in a shaker with ice, shake and serve with a cherry on the top. If it’s a hot summer day serve with some extra ice.

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Lemonade

The recipe will make around 6 cups  (14 dl) of lemonade concentrate

Ingredients

2 cups  (4.8 dl) caster sugar

2 cup (4.8 dl )water

12-14 lemons or enough lemons for 3 cups ( 7.4 dl) of fresh lemon juice

To serve : Still mineral or soda water and ice

Method:

Start by making a simple syrup.

Warm sugar and water in a small saucepan on the stove, stir until the sugar has dissolved and incorporated into the water, set a side.

Squeeze the juice from the lemons, if you so desire you can strain the pulp from the juice or leave it in.

Combine the lemon juice and the simple syrup stirring to make sure they are full incorporated.

Fill a pitcher or glasses halfway  with ice cubes and lemonade concentrate.

Add either sparkling or still mineral water to dilute.

Server  immediately!

The post Summer lemonade appeared first on Under the Almond Tree.

Ingredients
4-6 ice cubes
2 ounce (6 cl) Aperol
2 ounce (6 cl) orange juice (freshly squeezed is prefered)
Prosecco
Garnish: 1 slice of orange and a mint twig

Method
In a highball glass or similar add ice cubes, Aperol and orange juice, mix using a cocktail spoon
Fill up with Prosecco and garnish. Serve right away!

The post Sunny Aperol appeared first on Under the Almond Tree.

The Pantescan loves to party. At the end of the carnival period it all escalates… the kids actually have a school vacation so they also can focus and participate in all party events. For me this period is rough. I like to get up in the morning and I have work to do, so for me 3 days in a row is more than enough. Now this period has just finished and people are catching up on their sleep, starting diets and recovering their strength.

So am I.  This week I made a promise to myself to try the new gym that recently opened in Pantelleria center, I’m going to eat healthy and instead of my usual breakfast of coffee/cornetto/nutella, I’m going to start the start the morning with a smoothie.

I created five smoothie recipes for the Swedish magazine Icakuriren (feb 2013), it’s just been published and you can get the other recipes in the online at  www.icakuriren.se

Here is the recipe for a orange and flax seed smoothie:
Orange and flaxseed smoothie
Makes 2 smoothies

Ingredients
2 peaches or 1 mango ( or if you are using frozen fruit you need 150 grams of fruit )
2 tablespoons whole flax seed (or ground flax seed meal)
1 1/2 tablespoons peeled and finely grated fresh ginger
1 cup (2.4 dl) unsweetened carrot juice
1 cup (2.4 dl) freshly squeezed orange juice

Method
Peel and pit the peaches or mango, cut large chunks.
Crush the flax seed using a mortar and pestle.
Place ingredients into a blender at medium speed (be sure to place the lid on top of the blender).
Pour into two 16 oz glasses and serve immediately.

 My beautiful and sporty friend is Lorena.

The post Post carnival mood appeared first on Under the Almond Tree.

Limoncello
Simple syrup
3.5 cups (8.3 dl) granulated sugar
2 cups (4.8 dl) water
12 lemons
1 bottle of vodka 25 oz (75cl)
A large jar
Method
Mix sugar and water in a saucepan until the sugar has dissolved, remove from heat.
Wash the lemons and peel off the skin with a potato peeler making sure to exclude the white parts which give a bitter taste.
Squeeze the lemon juice and strain out seeds and pulp.
Mix syrup, lemon juice, zest and vodka in the jar with a lid and close.
Let it stay for 7-8 days in a dark place.
Strain the liquid, then pour it into glass bottles.

 Limoncello is served ice cold as a digestif after a large meal.

The post Limoncello appeared first on Under the Almond Tree.

Ingredients
2.1/2 cups (6 dl) whole peeled almonds
18 cups (2.8 liter) room temperature bottled water, you will need to 6 cups (14 dl) per soaking    (2 times) 6 cups for blending.
3 tablespoons honey
Optional grounded cinnamon or vanilla seeds to taste

Method
Place almonds together in a large bowl that can accommodate both the almonds and the water so the almonds are covered by the water. Cover with plastic and allow them to soak 4 hours. Then change water and do the same procedure soaking for another 4 hours.
Drain and rinse almonds with fresh water using a colander.
Using a blender or food processor, mix the almonds with 6 cups bottled water, and add honey. Mix together using a blender or food processor (taste if you want it sweeter, add some more honey). Place the mixture back into the bowl and cover with plastic allowing it to rest for 2 hours. If you want, now is the time to add a little vanilla seeds or grounded cinnamon to taste.
Strain the almond milk through a cheesecloth or a strainer, serve well chilled.
Store the almond milk covered in the refrigerator. It has a possible shelf life 3-4 days when properly stored.

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Pomegranate martini
Makes two large martinis
1 cup (2.4 dl) vodka
1/2 cup (1.2 dl ) simple syrup
1 cup (2.4 dl) of fresh pomegranate juice
1/4 cup (60 cl) freshly squeezed lemon juice
Optional: 1 table spoon pomegranate seeds for decoration
Ice

Put all the ingredients in a large shaker on ice.
Shake and serve right away!

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