Cyprus Almond Drink Soumada

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Soumada is a beloved Cypriot almond drink traditionally served at weddings, baptisms, and Easter celebrations. Made from blanched almonds, sugar, and a whisper of rosewater, this creamy, fragrant refresher is a hallmark of island hospitality. Serve it chilled over ice for a delicate, sweetly nutty treat that captures the essence of Mediterranean festivities.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 1.5 gSaturated Fat
• 30 gCarbs
• 3 gFiber
• 27 gSugar
• 7 gProtein
• 5 mgSodium
• 240 mgPotassium
• 85 mgCalcium
• 1.2 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the Almond Base

• 1 cup blanched whole almonds
• 3 cups cold water (for soaking)
• 2 cups fresh water (for blending)

For the Sweetening Syrup

• 3/4 cup granulated sugar
• 1 cup water
• 2 teaspoons rosewater
• 1/2 teaspoon almond extract (optional)

For Serving

• Ice cubes
• Chilled serving glasses
• Slivered almonds for garnish (optional)

Directions

1. Place the blanched almonds in a bowl, cover with 3 cups cold water, and soak for at least 2 hours or overnight in the refrigerator to soften them.
2. Drain the soaked almonds and transfer to a blender. Add the 2 cups fresh water and blend on high for 2 to 3 minutes until the almonds are completely pulverized and the mixture looks milky.
3. Strain the almond mixture through a fine-mesh sieve lined with several layers of cheesecloth, gently pressing and squeezing to extract as much liquid as possible; discard the pulp or reserve for another use.
4. In a small saucepan, combine the sugar and 1 cup water. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves, then cook for 3 minutes to make a light syrup.
5. Combine the freshly strained almond milk with the warm sugar syrup in a large pitcher. Stir in the rosewater and almond extract if using.
6. Taste and adjust sweetness by adding a little more sugar syrup or rosewater according to preference. Cover and refrigerate for at least 1 hour until thoroughly chilled.
7. Stir well before serving. Pour the soumada over ice cubes in chilled glasses and garnish with a few slivered almonds if desired.
8. Serve immediately while cold and frothy, as the drink is best enjoyed fresh within 1 to 2 days of preparation.

Cook’s Notes

• For the creamiest soumada, use very fresh blanched almonds and soak them overnight to maximize milk yield.
• Strain twice through cheesecloth for a silky-smooth texture without any graininess.
• Add a tiny pinch of crushed mastic resin (mastiha) while simmering the syrup for an authentic Cypriot depth of flavor.
• Adjust rosewater to taste; it is potent, so start with 1 teaspoon and add more if desired.
• Soumada separates naturally as it sits, so give it a good stir before each pour.

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