Somata may be an ancestor of vegan milks that are fashionable today. Sweet and bitter almonds are beaten together to give aroma, then kept for a while in water and strained through a thin gauze cloth. In this way, almond milk is obtained. The leftover almond pulp is used in making cookies. Somata can be consumed cold in summer and hot in winter.
- 50 g bitter almonds
- 200 g sweet Datça almonds
- 1 l water
- 500 g sugar
- Soak the almonds in hot water then remove the skins.
- Once completely dry, finely crush the almonds using a mortar and pestle. Stir with 150ml water and then strain through a gauze cloth.
- Once again, crush the remaining pulp using a mortar and pestle. Then stir with 150 ml water and strain through a gauze cloth. Dry the remaining pulp and store to use in cookies.
- Bring the almond liquid, sugar and remaining water to a boil over low heat while constantly stirring.
- Remove from the heat once the mixture turns milky white. Transfer the sherbet to a glass bottle and store.
- When ready to serve, mix half a glass of almond sherbet with half a glass of water. This can be served hot or cold.