Black Sesame Orgeat Syrup
Updated: Apr 6
At Crafted Pour, we love to learn new techniques from our contributors. Here is Bradley Johnson's recipe for Black Sesame Orgeat Syrup.
2 cups whole black sesame
6 cups water
4 cups white cane sugar
¼ oz Everclear (or any other clear high proof alcohol)
Combine 2 cups of black sesame and two cups of water in a saucepan and cook at 140 degrees (60 degrees celsius) for half an hour. Drain and put into a blender along with two cups of hot water. Pulse blend for about 5 seconds. Pour into an airtight, sealable container along with two more cups of hot water. Seal the container and let sit for a minimum of four hours. Using cheesecloth or a 250 micron Superbag, squeeze and strain out the liquid into a clean bowl or container. (If you are like me and enjoy making your own nut milks and orgeat syrups, a Superbag is worth the investment. They can be purchased on www.modernistpantry.com) Measure how much liquid you have using a measuring cup. You should be able to get 4 cups if you have squeezed the liquid out enough. Do not worry if you have less. Using this method I seem to end up with about 3½ cups, honestly. Add equal parts white cane sugar and black sesame milk into a saucepan. Stir at low heat consistently until the sugar is completely dissolved. Add in orange flower water and Everclear and stir. Remove from heat and let it cool. Funnel into a clean bottle and store in the fridge. Will last approximately 3 weeks. Most importantly, have fun experimenting by using it in place of regular almond orgeat in recipes to create your own delicious cocktails.