This is a white, dairy-free drink made by soaking, blending, and straining almonds. It is served ice-cold in summer around Izmir and Aydin. Because it is not cooked, the almonds retain their raw flavor. Mastic resin is optional and gives the drink its familiar resinous aroma.
Drain the soaked almonds and squeeze each one between your thumb and forefinger to remove the skin; the wet almonds slip easily out of their skins. Any remaining skin can make the sübye look grayish and taste astringent.
Add the peeled almonds and 500 ml drinking water to a blender. Blend on high speed for 3 minutes until the mixture is smooth and milky-looking.
Strain the mixture through fine cheesecloth or a fine-mesh sieve, twisting and squeezing the cloth well. Pour the remaining 500 ml water over the almond pulp and strain once more to draw out the almond flavor.
Grind the mastic resin with a pinch of sugar in a mortar. Add the sugar, mastic and salt to the sübye and whisk until the sugar dissolves completely. Chill thoroughly in the refrigerator, then shake before serving.
Soak the almonds in cold water for at least 8 hours, preferably overnight. Unsoaked almonds will not blend finely enough, and the drink will be watery. Keep the prepared drink covered in the refrigerator for no more than 2 days because it contains no preservatives. Allergens: according to the ingredient list, contains tree nuts. Check packaged ingredient labels for other allergens.
Bademin kabuğunu soymak sabır istiyor ama soymadan çekince süt grimsi oluyor. Damla sakızını şekerle havanda ezmek topaklanmayı önledi. Süzme adımını iki kez yaptım, ilk süzmede kalan ince tortu içeceği kumlu bırakıyordu. Buzdolabında birkaç saat bekleyince tat da oturuyor.
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