Rosolio alle Mandorle
The nuts or spices rosolio is
made by infusing them from 7to 14 days and then following the same procedures common in the preparation of
Most of the time nuts and spices are used in combination with the vanilla bean which
is present in almost every rosolio.
Cinnamon, almond, pistachio, filbert, cashew, chestnut, cacao, coconut, ginger,
juniper, coffee, vanilla bean, clove, nutmeg, mace, coriander, fennel seed, saffron and many other nuts or spices
are very common, easy to find and utilized to prepare delicious rosolio.
Use you fantasy to experiment with your favorite nuts, spices or flavors by combining
them to propose your personal rosolio with a new and different taste. At times, adding to the finished rosolio two
dry figs or some raisins will add a hearty and robust tang to the nuts rosolio beyond any imagination.
The recipe for the classic
Sicilian recipe of almond rosolio it will be followed by directions on how to prepare a variation a note the
Both drinks are different
tasting rosolio, correct after-dinner drink, or served on ice on a summer
Makes About 2 Fifths
• 10 oz. of almonds, divided
• zest of ½ lemon
• 1 piece 3 inches cinnamon stick
• 1 piece 1 inch vanilla stick
• 2 pinches of ground mace
• 1 qt. 100 proof vodka
• 2 cups of sugar (1 lb.)
• 2 cups of water
• 1 pinch of saffron as colorant
Toast half of the almonds in a
small skillet for a few minutes. Do not burn them. Set on the side to cool.
Using a knife, coarsely chop
the toasted almonds with the remaining almonds, cinnamon and vanilla bean.
In a large and airtight jar
mix into the vodka, the chopped almonds, cinnamon, vanilla and the mace and lemon zest: seal and marinade for 14
days. Place the jar in a cool place and shake it occasionally.
When the infusion is ready,
prepare the syrup. In a saucepan, over a medium heat, combine and mix the sugar and the water; keep stirring
until the sugar is dissolved. Lower the heat and simmer the syrup for 15 minutes, without boiling it. Set aside
The Almond Rosolio
Use a sieve
to strain the infusion through and discard the kernels, spices and any residue.
Combine the cooled syrup with
the infusion, add the saffron, seal the jar and let it sit for a few days.
Filter the rosolio using a
paper filter or a piece of cotton cloth or a few layers of cheese cloth, bottle and seal the rosolio: it will be
ready to use in about two weeks.
To make Pistachio Rosolio follow the
directions. However substitute the pistachio for the almond also do not toast them.
Use orange zest instead of the
lemon. Do not use the nutmeg, mace or the saffron.
Use a food coloring to give a
pale, light green color.