Recipe by: Oaktown Spice Shop
Makes about 32 oz.
3/4 cup blanched or slivered almonds, coarsely chopped
1/4 cup fresh ginger, peeled and chopped
1 tablespoon Burlap & Barrel Pemba Cloves
zest of 1 lime
2 cups white sugar
4 cups filtered water
Place the almonds in a large glass jar, cover with 2 cups of water and seal. Let sit, shaking occasionally, for 30 minutes. Strain the almonds and discard the water.
Chop the almonds. Place them back in the jar and cover with the remaining 2 cups of water and seal. Let sit for 4 hours (or overnight), shaking occasionally.
Toast the cloves in a saucepan over medium heat for about a minute, stirring constantly. Add the almonds and water to the saucepan. Add the ginger and sugar and stir until the mixture begins to boil. Reduce heat to low and simmer for 15 minutes, stirring frequently. Remove heat and let cool. Add the lime zest and stir.
Pour the liquid into a clean glass jar and seal. Refrigerate overnight or for at least 8 hours. Strain through a double layer of cheesecloth into your largest measuring cup. For every 5 ounces of syrup, add 1 ounce of rum. Stir well and pour into a clean glass jar. Seal and refrigerate.
The syrup lasts for a month or two in the fridge.