I made a new batch of sesame-seed syrup last night using a much simpler method (no blender and simpler straining).
2 cups raw sesame seeds
2 cups water
1 cup (approx.) sugar
- Spread the sesame seeds on a baking sheet and roast for about 10 minutes at 350° F, mixing occasionally, until lightly toasted.
- Mix the seeds and water in a pot and bring to a boil over medium heat. Let simmer for 15 minutes.
- Strain through a fine mesh strainer (no cheesecloth needed!). This should yield about a cup of liquid. Mix the liquid, while still warm, with an equal amount of sugar and stir to dissolve. Bottle and keep refrigerated.
For my favourite recipe using this syrup, see the Margarita de Ajonjolí.