Laban al Loz

• 1 1/4 cups whole blanched almonds
• 9 cups water
• 1 cup sugar
• 3 or 4 drops of almond extract
• 2 teaspoons rose or orange-blossom water, or to taste

1. Grind the almonds as finely as possible in the food processor (do not buy them already ground).
2. Add about 3 cups of the water and blend very thoroughly for several minutes.
3. Pour into a saucepan, add the sugar, and bring to the boil.
4. Simmer for a minute or two, then add the almond extract.
5. Pour the rest of the water in, and leave to macerate overnight.
6. Strain into a jug through a fine sieve or cheesecloth.
7. Add rose or orange-blossom water and chill, covered, in the refrigerator.
8. In Morocco, they stir in 1/4 teaspoon pulverized mastic after boiling.
9. In Iraq, they flavor with 1/2 teaspoon ground cardamom.

whole blanched almonds, water, sugar, almond, water

Taken from www.epicurious.com/recipes/food/views/laban-al-loz-373654 (may not work)