Ruġġata tal-Lewż (Maltese Almond Cordial)

Name: Ruġġata tal-Lewż (Maltese Almond Cordial)
Prep time: 10 min
Cook time: 15 min
Yield: 10-12 glasses
Cuisine: Maltese
Ingredients: 500ml water; 300g granulated sugar; Peel of 1 lemon, yellow part only; 1 small cinnamon stick; 4 whole cloves; 1 tsp food-grade almond extract, or according to its label strength; 1/2 tsp vanilla extract; Cold drinking water and ice, for serving; Evaporated milk, a small splash per glass (optional)

A Maltese almond-flavoured cordial with lemon peel, cinnamon and cloves. Dilute with cold water and add a little evaporated milk if desired.

Prep: 10 minutes (plus cooling and chilling) Cook: 15 minutes Servings: 10-12 glasses

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Watercolour illustration of chilled Maltese almond ruġġata in glasses with a small jug of cordial.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

500ml water
300g granulated sugar
Peel of 1 lemon, yellow part only
1 small cinnamon stick
4 whole cloves
1 tsp food-grade almond extract, or according to its label strength
1/2 tsp vanilla extract
Cold drinking water and ice, for serving
Evaporated milk, a small splash per glass (optional)

Instructions

Make the syrup: Put the measured water, sugar, lemon peel, cinnamon and cloves in a saucepan. Warm, stirring until the sugar dissolves, then simmer gently for 10-15 minutes. Do not reduce to a thick caramel.
Flavour: Remove from the heat and strain out the peel and spices. When lukewarm, stir in vanilla and almond extract. Extract strengths vary: start with less if the label recommends it and taste a spoonful diluted with water.
Chill: Transfer to a clean heatproof container. Cool promptly, cover and refrigerate. The yield is about 650ml cordial, depending on evaporation; it is a concentrate rather than a ready-to-drink serving.
Dilute: Start with about 50ml cordial and 200-250ml cold water per glass. Stir, add ice and adjust to taste. Add an optional small splash of evaporated milk to the individual glass for a cloudy finish.

Cordial or Almond Milk?

This is a sweet spiced concentrate, not unsweetened almond milk. Use food-grade almond extract from the baking aisle and follow its strength guidance. The drink contains almond flavouring; check the extract label for allergens.

Make a Small Fresh Batch

Keep the cordial refrigerated and use within one week, or freeze portions. This is not a shelf-stable preserving recipe. Add evaporated milk only when serving, keeping the opened milk refrigerated according to its packet.

For a small sweet alongside it, browse Maltese desserts and sweets.

At the Maltese table

Ruġġata is a Maltese almond-flavoured drink served diluted and cold. Home recipes include both almond-based preparations and essence-flavoured syrups. This version uses food-grade extract, with milk added only to the serving glass if wanted.