Generality
Also called almond syrup, emulsive syrup or amygdalino syrup, orzata syrup is a white non-alcoholic drink with a rather sugary taste.
Preparation of the order
The preparation of the orata is far from simple and below we will mention one of the most popular recipes.
Ingredients for the urata
- Water 1.625 ml
- 3kg sugar
- sweet almonds 500g
- bitter almonds 150g
- 250ml orange flower water
- optional Rubber Adragante 30g.
Procedure for the pad
- Crush all the almonds in a mortar, together with a glass of water and 750g of sugar, until you get a mush;
- mix everything with the remaining water and pass into a clean cloth, squeezing well;
- then mix 2, 250g of sugar to the emulsion thus obtained and melt in a bain-marie at a temperature NOT above 40 ° C
- finally add the 250ml of orange blossom water and, possibly, the tragacanth gum (thickener and stabilizer)
- bottle
The preparation of the urata can be traced using pistachios instead of almonds; in this way the pistachio syrup would be obtained.
A less widespread (but rather interesting) variant is milk milk-based, which is prepared by replacing water with cow's milk.
Popular Use of the Inauguration
Uretata is a real syrup; being concentrated it should NOT be consumed pure, but diluted in cold water (especially appreciated in the spring and summer season). It is used very often in the diet of children and, being considered "very nutritious", even in that of the sick. In popular culture, the orata has sedative properties for cough and sore throat.
Nutritional Properties
Urethra is a highly energetic drink. It has an extremely high level of simple sugars and some traces of unsaturated lipids (some are essential polyunsaturated). The proteins are absent and the fibers are almost insignificant. The saline portion of the orata is appreciable, since it follows (albeit in smaller quantities) the chemical composition of the almonds; on the other hand, the vitaminic one may be less significant due to the lower dilution capacity of the liposoluble molecules. Finally, we recall that the almonds used for the urata contain amygdalin (much higher than the bitter ones compared to sweets), which is a potentially toxic molecule for the organism; at moderate doses this substance is not harmful but if it is NOT RECOMMENDED to take it freely (respect the proportions of the recipe!).
The consumption of barley syrup can be considered more or less suitable depending on the degree of dilution. Dissolving it a lot, the energy and carbohydrate intake is considerably lowered; on the contrary, if the aqueous component is scarce, the orata becomes unacceptable in the case of: overweight, type 2 diabetes mellitus and hypertriglyceridemia.
The average portion of the barley could be 20g of syrup per glass of water, to be consumed occasionally.
