Instructions: Drop the almonds into boiling water, simmer for 2 minutes, strain and when cool, skin them. Grind them, preferably in a coffee grinder, to produce a fine powder.

Dissolve the sugar in the water and boil for 2 minutes. Add the almonds, stir and boil for 8 more minutes until the mixture looks thickened. Add the almond essence and let it cool completely.

Strain through a fine strainer, or one lined with muslin, squeezing and pressing it down, in order to extract all the juices.

Store in clean bottles, seal and keep in a cool place. It will last for months.

To serve, pour about 2.5cm (1 inch) into each glass, dilute with cold water and add an ice cube.

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