Why it works: Almond and rose are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,465 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
Laban Al Loz
Ingredients
Directions
Make the almond base
Grind the almonds as finely as possible in the food processor (do not buy them already ground).
Add about 3 cups of water and blend thoroughly for several minutes.
Pour the mixture into a saucepan, add the sugar, and bring to a boil.
Simmer for a minute or two, then add the almond extract.
Steep and finish
Pour the remaining water in, and leave to macerate overnight.
Strain the mixture into a jug through a fine sieve or cheesecloth.
Add rose or orange-blossom water and chill, covered, in the refrigerator.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Rose | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Almond + rosetop 11% of all pairsSmell alikelowCooked together1,465 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Almond + sugartop 18% of all pairsSmell alikemoderateCooked together15,679 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
-
Sugar + rosetop 25% of all pairsSmell alikelowCooked together3,584 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Whole blanched almonds
- Provide the fat, protein and flavour that form the milk's body and nutty taste.
- Sugar
- Adds sweetness and helps balance the nutty, slightly bitter almond flavour.
- Almond extract
- Intensifies the almond aroma added after the mixture has been briefly simmered.
The step that matters
Grinding the almonds finely. Finely ground almonds release more flavour and give a smoother, less gritty milk once water is added and the mixture is strained. Pre-ground almonds are often coarser and may have lost aroma as they sit.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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